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Apple and Squash Soup



In a large pot over medium heat, heat olive or vegetable oil.
Add onion and saute until golden brown.
Add garlic, curry powder, cumin, and cayenne pepper; cook, stirring constantly, 30 seconds.
Add squash, chicken broth, water, apples and salt and pepper.
Bring liquid to a boil; reduce heat to low and simmer, covered, 25 minutes or until squash is tender.
Remove from heat and stir in light cream.
Puree mixture in a blender or food processor, in batches and return to pot to heat through.