Lunch: Curry Spiced Squash Soup Recipe

Ingredients

4 pounds butternut squash
1 large onion, diced
1 medium apple, peeled and diced
1/4 cup butter, cubed
1 garlic clove, minced
2 teaspoons curry powder
1/2 teaspoon ground ginger
3 cups chicken broth
1/2 cup heavy whipping cream
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper, optional

Instructions

Cut squash in half; discard seeds. Place squash cut side down in a 15-in. x 10-in. x 1-in. baking pan. Add 1/2 in. of hot water to pan. Bake, uncovered, at 350 ° for 40 minutes. Drain water from pan; turn squash cut side up. Bake 20-30 minutes longer or until tender. Cool slightly.
Carefully scoop out squash into a blender or food processor; cover and process until smooth. Set aside.
In a large saucepan, saute onion and apple in butter until tender. Add the garlic, curry powder and ginger; cook 1 minute longer. Stir in broth and pureed squash. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Reduce heat to low. Add the cream, salt, pepper and cayenne if desired; heat through (do not boil).

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