Curried Butternut Squash Soup

1 large butternut squash
2 crisp, sweet apples, peeled and diced (I use Fuji)
1 large onion, diced
1 tbsp curry powder (hot or mild, depending on personal taste)
Salt and cracked black pepper to taste
Olive oil

Soup can be poured through a sieve after being pureed if desired.
A dollop of sour cream or creme fraîche can be added to each serving if you don't mind the extra calories. Cream can also be added to the soup after pureeing for a richer flavour, but I prefer it without.

Preheat oven to 375 F
Cut the squash in half and scoop out seeds. Place in roasting pan, drizzle with olive oil and roast for 45-60 minutes or until the squash is very soft.

In a large stock pot, simmer apples and onion in just enough olive oil to coat the bottom of the pot. When onion begins to turn translucent, add curry powder, cook another minute or two.

Peel the skin off the squash and add the meat to the onion/apple mixture. Add chicken broth and bring to a low boil then reduce temp and let simmer about 10 minutes. Add more stock if the soup is too thick.

Blend in small batches to puree or use an immersion blender. Add salt and pepper to taste.

Serving Size: Serves 8

Number of Servings: 8

Recipe submitted by SparkPeople user HIZBUG.