| | Directions | | In large soup pot, sauté onions until golden brown. Add garlic, curry powder, cumin and cayenne. Cook, stirring constantly, for 30 seconds. Add squash, broth, water and apples. Bring to boil. Then reduce heat and simmer, covered, until squash is tender, about 25 minutes. Let cool 15 minutes. Then puree in blender and season with salt and pepper. Serves 6. |
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| Ingredients | | - |  | 3 tablespoons olive or vegetable oil |
| - | | 1 cup chopped onions |
| - | | 4 cloves garlic, minced |
| - | | 1 tablespoon curry powder |
| - | | 1 teaspoon ground cumin |
| - | | Cayenne pepper, to taste |
| - | | 2 1/2 pounds butternut squash, peeled, seeded and cut inch 1 inch chunks |
| - | | 3 cups chicken broth |
| - | | 3 cups water |
| - | | 1 pound tart apples, peeled and chopped |
| - | | Salt and pepper, to taste |
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