Butternut Squash Soup

One of our fall favorites – thick, creamy, but no cream!

Start-to-finish time: 30 minutes +/-

Ingredients

• 2 tablespoons butter
• 2 cups onions, chopped
• 3 teaspoons curry powder
• 3 pounds butternut squash, peeled, seeded, cubed (6 cups)
• 2 each granny smith apples, peeled, cored, cubed
• 3 cups chicken stock
• 1 teaspoon salt
• pepper, freshly ground

Directions

1. In a large pot, melt the butter. Add onion and saute until tender. Stir in curry powder.
2. Add squash, apples, chicken stock and salt. Bring to boil, reduce heat and simmer for 25 minutes or until squash and apples are tender
3. Puree the soup, return to pan. Or, use an immersion blender right in the pan.
4. Salt and pepper to taste.

Servings: 4
Source: The Gaining Ground Table