Curry Spiced Squash Soup

• 4 pounds butternut squash
• 1 large onion, diced
• 1 medium apple, peeled and diced
• 1/4 cup butter, cubed
• 1 garlic clove, minced
• 2 teaspoons curry powder
• 1/2 teaspoon ground ginger
• 3 cups chicken broth
• 1/2 cup heavy whipping cream
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon cayenne pepper, optional

1. Cut squash in half; discard seeds. Place squash cut side down in a 15x10x1-in. baking pan. Add 1/2 in. of hot water to pan. Bake, uncovered, at 350u0b0 for 40 minutes. Drain water from pan; turn squash cut side up. Bake 20-30 minutes longer or until tender. Cool slightly.
2. Carefully scoop out squash into a blender or food processor; cover and process until smooth. Set aside.
3. In a large saucepan, saute onion and apple in butter until tender. Add the garlic, curry powder and ginger; cook 1 minute longer. Stir in broth and pureed squash. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Reduce heat to low. Add the cream, salt, pepper and cayenne if desired; heat through (do not boil).

butternut squash, onion, apple, butter, garlic, curry powder, ground ginger, chicken broth, heavy whipping cream, salt, pepper, cayenne pepper

Taken from www.tasteofhome.com/recipes/curry-spiced-squash-soup/ (may not work)