Curried Butternut Squash Soup

Curried Butternut Squash Soup

3 tablespoons extra-virgin olive oil or vegetable oil
1 cup chopped onions
4 cloves garlic, minced
1 tablespoon curry powder
1 teaspoon ground cumin
Red (cayenne) pepper to taste
2 1/2 pounds butternut squash, peeled, seeded, halved lengthwise, and sliced thin
3 cups vegetable or chicken broth
3 cups water
1 pound tart apples, peeled, cored, and chopped
Salt and pepper to taste

In a large soup pot over medium heat, heat olive or vegetable oil. Add onion and sauté until golden brown. Add garlic, curry powder, cumin, and cayenne pepper; cook, stirring constantly, 30 seconds. Add squash, vegetable or chicken broth, water, and apples. Bring liquid just to a boil; reduce heat to low and simmer, covered, 25 minutes or until squash is tender. Remove from heat and let cool 15 to 20 minutes.

Puree mixture in a blender or food processor, in batches, and transfer back into soup pot. Season with salt and pepper to taste.

NOTE: At this point, soup may be refrigerated until ready to serve.

To serve, warm over low heat, stirring until hot. Remove from heat and serve in soup bowls.

Makes 6 servings.