Acorn Squash And Apple Soup

• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 2 Onions, Diced
• 2 Carrots, Peeled And Sliced
• 1 Leek, Sliced
• 2 Tablespoons Curry Powder
• 2 Acorn Squash, Peeled And Chopped
• 3 Apples, Peeled, Cored And Chopped
• 2 cups Chicken Or Vegetable Broth
• 2 cups Apple Cider (or Juice)
• 1/2 cups Heavy Cream
• Salt And Pepper, to taste
• 1/2 teaspoons Nutmeg
• 1/4 teaspoons Allspice
• 1/4 teaspoons Ground Cloves
• 1/4 teaspoons Cinnamon
• Sour Cream (Garnish)
• Cooked And Crumbled Bacon, To Garnish

1. In a deep skillet, add olive oil and butter over medium heat. When butter melts, add onions, carrots, leek, and curry powder. Saute until vegetables are soft, about 5 minutes. Add squash and apples, saute for 5 minutes. Add the broth. Lower heat and simmer for 35-40 minutes, or until squash and apples are soft.
2. Remove soup from the heat and carefully (it will be hot - so do this in small batches) puree it in a blender (or you can use an immersion blender) until smooth and creamy. Return the puree to the pot over medium heat and add apple cider and cream. Stir. Add water or more broth, if the consistency is not to your liking. Add spices. Add more if desired, to your tastes.
3. Serve warm garnished with bacon and sour cream. Great with a gooey grilled cheese sandwich!

olive oil, butter, onions, carrots, curry, acorn, apples, chicken, apple cider, heavy cream, salt, nutmeg, ubc, ubc, ubc, sour cream, bacon

Taken from tastykitchen.com/recipes/soups/acorn-squash-and-apple-soup/ (may not work)