Apple and Squash Soup

Ingredients

• 3 tablespoons extra virgin olive oil
• 1 cup chopped sweet onion
• 3 -4 garlic cloves
• minced
• 2 teaspoons curry powder
• 34 teaspoon ground cumin
• 14 teaspoon cayenne pepper
• 2 12 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
• 12 teaspoon salt
• 12 teaspoon white pepper
• 12 cup light cream

Instructions

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