- 2 Tbsp. unsalted butter
- 2 onions, diced
- 2 cloves of garlic, chopped
- 4 stalks of celery, chopped
- 1 large butternut squash, peeled and chopped (use a sharp knife!)
- 2-3 apples, cored and chopped (use whatever type of apples you have on hand - I don't bother peeling them)
- 1 Tbps. curry powder
- 4 C. vegetable stock
- salt and pepper to taste
- sour cream or nonfat greek yogurt, for serving
- chopped green onions, for garnish
In a large soup pot, melt the butter over medium-high heat. Add the onions, garlic, and celery, and saute for about 5 minutes, until softened. Add the squash, apples, and curry powder, and saute for 5 more minutes until lightly browned.
Add the vegetable stock and cover the pot. Bring to a boil, then reduce the heat to medium-low. Simmer the soup for about 20-30 minutes, until the squash and apples are very tender.
Move the soup to a blender to puree (I love my Vitamix) or use an immersion blender. Season with salt and pepper. Serve with a dollop of sour cream and a few chopped green onions.