Apple and Squash Soup

• 3 tablespoons extra virgin olive oil
• 1 cup chopped sweet onion
• 3 -4 garlic cloves, minced
• 2 teaspoons curry powder
• 34 teaspoon ground cumin
• 14 teaspoon cayenne pepper
• 2 12 lbs butternut squash, peeled and seeded, halved lengthwise, and thinly sliced
• 3 cups chicken broth or 3 cups vegetable broth
• 3 cups water
• 1 lb tart apple, peeled, cored and chopped
• 12 teaspoon salt
• 12 teaspoon white pepper
• 12 cup light cream

1. In a large pot over medium heat, heat olive or vegetable oil.
2. Add onion and saute until golden brown.
3. Add garlic, curry powder, cumin, and cayenne pepper; cook, stirring constantly, 30 seconds.
4. Add squash, chicken broth, water, apples and salt and pepper.
5. Bring liquid to a boil; reduce heat to low and simmer, covered, 25 minutes or until squash is tender.
6. Remove from heat and stir in light cream.
7. Puree mixture in a blender or food processor, in batches and return to pot to heat through.
8. Serve.

extra virgin olive oil, sweet onion, garlic, curry powder, ground cumin, cayenne pepper, butternut squash, chicken broth, water, apple, salt, white pepper, light cream

Taken from www.food.com/recipe/apple-and-squash-soup-135563 (may not work)