Butternut squash and apple soup
1 leek sliced
1 medium onion, diced
2 garlic cloves, minced
1-2 T curry powder
1 butternut squash, peeled and cubed
4 medium carrots, sliced
2-3 apples, peeled and diced
6 cups chicken or vegetable stock
3/4 cups milk or cream
salt and pepper
Saute leek, onion garlic and curry. Add squash and carrots. Pour in chicken stock and bring to a boil. Add apple and simmer 25 minutes. Blend soup, adding milk or cream as necessary to thin enough to blend. Reheat if necessary. Keeps several days. I often use a bag of frozen squash instead of going to the trouble of peeling and cubing.
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