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Curried Butternut Squash Soup
Makes 6 servings.

Ingredients:

3 tablespoons extra-virgin olive oil
1 cup chopped onions
4 cloves garlic, minced
1 tablespoon curry powder
1 teaspoon ground cumin
Red (cayenne) pepper to taste
2 1/2 pounds butternut squash, peeled, seeded, halved lengthwise, and sliced thin
3 cups vegetable broth
3 cups water
1 pound tart apples, peeled, cored, and chopped
salt and pepper to taste

Directions:

In a large soup pot over medium heat, heat olive oil. Add onion and saute until golden brown. Add garlic, curry powder, cumin, and cayenne pepper; cook, stirring constantly, 30 seconds. Add squash, vegetable broth, water, and apples. Bring liquid to a boil; reduce heat to low and simmer, covered, 25 minutes or until squash is tender. Remove from heat and cool 15 to 20 minutes. Puree mixture in a blender or food processor, in batches,  or in the pot with an immersion blender, and transfer back into soup pot. Season with salt and pepper.