|Source||Adapted from www.StrongerTogether.coop|
|Prep time||45 minutes|
|Cooking time||30 minutes|
|Total time||1 hour, 15 minutes|
A nice, warm soup on a crisp fall evening that highlights what's in season!
In a 4-quart pot, heat the butter or oil and saute the onion over medium heat until soft, about 5 minutes. Add the curry powder and saute 3 more minutes, being careful not to burn the onions. Add the squash, apples, and vegetable stock to the pot and bring to a boil.
Reduce to a simmer, cover, and cook for 30 minutes, or until the squash is tender. Puree the soup in a food processor or blender (or with an immersion blender) until smooth; salt to taste.