Curried Butternut Apple Soup

• 2 cups onions, chopped
• 1 celery rib
• 14 cup reduced fat margarine (or butter)
• 4 teaspoons curry powder
• 2 medium butternut squash, peeled, seeded, cubed
• 3 medium apples, peeled, cored, chopped
• 3 cups water (chicen stock or vegetable broth)
• 1 cup cider

1. In heavy kettle, combine onions, celery, margarine and curry powder.
2. Cover and cook over low heat until vegetables are tender (10-15 mine), stirring often.
3. Add cubed squash, chopped apples and liquid (water, stock, or broth) and bring to a boil.
4. Reduce heat and simmer 20-30 minutes or until squash and apples are cooked thoroughly.
5. Strain liquid and set aside.
6. Puree the apple-squash mixture with 1 cup of strained liquid.
7. Add cider and remaining liquid to reach desired consistency.
8. Garnish with grated apple, yogurt, or low-fat sour cream.

onions, celery, margarine, curry powder, butternut squash, apples, water, cider

Taken from www.food.com/recipe/curried-butternut-apple-soup-502162 (may not work)