Curried Butternut Squash-apple Stew

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 3 lbs butternut squash, halved, seeded, and roasted until tender
• 2 apples, peeled, cored, and chopped
• 1 large onion, diced
• 1/2 cup celery, diced
• 2 garlic cloves, mined
• 3 tablespoons olive oil
• 2 tablespoons flour
• 2 tablespoons curry powder
• salt and pepper
• 6 cups vegetable broth
• 1 (9 ounce) jar major grey chutney
• dollop yogurt
• green onion, chopped
• cashews
• banana, sliced

Recipe

• 1 rub flesh of squash with olive oil and roast cut side down at 350 until fork-tender, about 45 minutess. remove from oven and let cool.
• 2 while squash is roasting,, heat oil in soup pot and saute' onions, celery, and garlic until tender. add flour, curry powder, salt, and pepper, then broth.
• 3 add apples and bring to boil. reduce heat to simmer, and add cooked flesh of squash that has been removed from skin with a melon baller or spoon.
• 4 simmer for 15 minutes, until apples are soft. serve topped with yogurt, cashews, green onions, and bananas.