Butternut Squash and Apple Soup

Here's another great fall recipe, perfect for these cold rainy days we seem to be having. Sweet potatoes make a great substitute for the squash, if you don't have any on hand. Serve with crusty bread.

Ingredients:

• 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.