Apple and Squash Soup

A great autumn soup! When I first submitted this recipe, I forgot the cream....oops, sorry. Still is a quite spicy soup.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 3  tablespoons extra virgin olive oil
• 1  cup  chopped sweet onion
• 3 -4  garlic cloves, minced
• 2  teaspoons curry powder
• 3⁄4 teaspoon ground cumin
• 1⁄4 teaspoon cayenne pepper
• 2 1⁄2 lbs  butternut squash, peeled and seeded, halved lengthwise, and thinly sliced
• 3  cups chicken broth or 3  cups vegetable broth
• 3  cups water
• 1  lb tart apple, peeled, cored and chopped
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon white pepper
• 1⁄2 cup  light cream

Directions

1. In a large pot over medium heat, heat olive or vegetable oil. Add onion and saute until golden brown. Add garlic, curry powder, cumin, and cayenne pepper; cook, stirring constantly, 30 seconds.
2. Add squash, chicken broth, water, apples and salt and pepper. Bring liquid to a boil; reduce heat to low and simmer, covered, 25 minutes or until squash is tender.
3. Remove from heat and stir in light cream.
4. Puree mixture in a blender or food processor, in batches and return to pot to heat through.
5. Serve.