Curried Butternut Squash Soup

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 2 butternut squash, large
• 3 granny smith apples, pealed and cored and chopped
• 1/4 cup celery, chopped
• 1/4 cup carrot, chopped
• 1/2 cup yellow onion, diced
• 2 tablespoons ginger, peeled and grated
• 1 teaspoon curry powder (or garam masala)
• 1 teaspoon cinnamon
• 3 tablespoons butter
• 1 pint heavy cream

Recipe

• 1 slice butternut squash in half, lengthwise.
• 2 brush flesh sides of squash with olive oil.
• 3 bake for 1-½ hours at 375°f.
• 4 scoop flesh from skin. set aside.
• 5 in medium sized frying pan sauté apples, celery, carrots, and onion in 1tbs butter.
• 6 add ginger, curry powder, and cinnamon.
• 7 in pot make a rue of remaining butter and flour.
• 8 heat 1 pint of heavy cream. add to rue, stir well.
• 9 blend squash and sautéed apple mixture in blender. add to rue/cream mix. stir well.
• 10 cook on medium low heat until all is thoroughly heated, being careful not to burn.
• 11 serve hot & enjoy!