Butternut Squash and Apple Soup
/3 T. butter or olive oil
2 lg. onions
1-2 T. curry powder
1 tsp. chili powder
5 c. vegetable or chicken stock
1 butternut squash, peeled, seeded and chopped
1 other winter squash (delicata, carnival, kabocha), peeled seeded and chopped
3 firm, tart apples, peeled, cored and diced
salt and pepper to taste
Melt butter in a large skillet. Add onion and saute until translucent, approx. 5 minutes. Add half the stock and bring to a boil. Add squash and apples and season with salt and pepper. Bring to a boil and simmer for 45 minutes to 1 hour, or until squash is tender. Stir occasionally to prevent sticking. Strain soup and reserve liquid. Puree. Place puree in soup pot with reserved liquid and the remaining stock. Return to heat and warm to serving temperature.
Recipe from Atkins Farms