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Spicy Butternut Squash Soup

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This is always a big hit when I serve it.  I think the curry gives an exotic flavor that is really striking and delicious. A great start to a fall meal. The soup is very thick and I sometimes serve it over pumpkin raviolis as a sauce.  A great way to start your Thanksgiving meal!

4 tbsp unsalted butter
2 cups finely chopped yellow onions
4-5 tsp curry powder
2 medium size butternut squash
2 apples peeled, cored, and chopped
3 cups chicken stock
1 cup apple juice
Salt and pepper
1 shredded granny smith apple for decoration

1.  Melt butter in a large saucepan.  Add chopped onions and curry powder and cook  covered over low heat until onions are soft-about 25 minutes.

2. Peel squash and chop into 1 inch cubes.

3. When the onions are tender pour in the stock, add squash and apples, and bring to a boil.  Reduce heat and simmer partially covered until tender.

4. Let the soup cool for a few minutes then strain the solids out of the soup and reserve the liquid. Pour solids into a food processor and puree until smooth, you can add some of the reserved liquid if it seems to thick.

5.  Return the processed soup to the saucepan and add apple juice and additional cooking liquid until soup reaches the desired consistency.  Season to taste.

6. Garnish with shredded granny smith apple.


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