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Curried Butternut Squash & Apple Soup




Source of Recipe


ivillage.com


Recipe Link: http://food.ivillage.com/recipefinder/display/0,,gmhm,00.html?nlcid=wd|11-10-2008|

List of Ingredients




1 cup chopped onion
2 tablespoons safflower oil (or any other light vegetable oil)
4 large garlic cloves, finely chopped
1 tablespoon curry powder
1 teaspoon ground cumin
3 cups chicken broth (vegetable broth can be substituted)
3 cups water
2 1/2 pounds butternut squash, peeled, seeded, halved lengthwise, and thinly sliced
1 pound Granny Smith apples, peeled, cored, and chopped


Recipe



1. In a large, heavy saucepan over medium heat, sauté the onion in the oil, stirring, until it is golden.

2. Add the garlic, curry powder, and cumin and cook, stirring, for 30 seconds. Add the chicken broth, water, squash, and apples and bring the mixture to a boil. Simmer covered for 25 minutes, or until the squash is tender.

3. Allow to cool and then puree in a food processor or blender, in batches. Transfer pureed soup back to the pan to reheat.

4. Season with salt and pepper to taste.