Ingredients:
3 tablespoons extra virgin olive oil
1 cup chopped sweet onions
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 apples, peeled, cored and chopped
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 cup light cream
Directions:
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.
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.
Remove from heat and stir in light cream.
Puree mixture in a blender or food processor, in batches and return to pot to heat through.
Serve.
Servings: 6
Time preparation: 15 min.
Time total: 40 min.