Curried Apple Squash Soup

by Cindi Sutter, Founder of The Spirited Table® - Recipe from Sara S. Monick - a cooking instructor since 1977.  She studied with Madeleine Kamman, Jacques Pepin, Nicholas Malgieri & Giuliano Bugialli

Serves 12

Ingredients

1/4 cup butter
1 larger onion, coarsely chopped
1 3lbs butternut squash, peeled, seeded and thinly sliced
2 large Granny Smith apples, peeled, cored and coarsely chopped
1 Tbsp curry powder
4 to 5 cups chicken stock
1 cup half n half
1 Tbsp Worcestershire sauce
salt and pepper to taste

Instructions

1. Melt butter in large saucepan and sauté onion and squash for 20 minutes. Stir in curry powder and sauté briefly. Add chopped apples and continue to sauté until they have softened. Add stock, bring to the boil, reduce heat and continue to simmer until all vegetables are softened.
2. Puree in blender adding cream. Return to the pan and season with Worcestershire sauce, salt and pepper.