Curried Butternut Squash Soup

1. 1

   Melt the butter in a larg heavy pot over low heat. Add the onions and curry powder and cook, coverd, until the onions are tender, about 25 minutes.

2. 2

   Meanwhile, peel the squash (a regular vegetable peeler works best). Cut in half horinzontally, scrape out the seeds and chop the flesh.

3. 3

   When the onions are tender, pour in the stock and 1 cup water, add the squash and chopped apples. and bring to a boil. Reduce the heat and simmer, partially covered, until the squash and appels are very tender, about 25 minutes.

4. 4

   Add the last cup of water. Using a stick blender, process the soup in the pot until smooth. If you want the soup to be thinner, you can add more water at this stage.

5. 5

   Season with salt and pepper, simmer briefly to heat through, and serve immediately, garnshed the the shredded apple.

* Per serving · 4 servings · Values may vary.

No additional tips available.