Vegetarian Curry Butternut Squash Soup

• 4 Tablespoons Unsalted Butter
• 2 cups Finely Chopped Yellow Onion
• 4 teaspoons Curry Powder
• 1 whole Medium Butternut Squash
• 2 whole Sweet Potatoes
• 2 whole Tart Apples, Such As Granny Smith
• 3 cups Vegetable Stock (Can Substitue Chicken Stock)
• 1 cup Apple Cider
• Salt And Pepper, to taste

1. 1. Melt butter in 4-qt stock pot.
2. 2. Add onion and curry powder. Cover and cook on low heat for 25 minutes.
3. 3. Pour in 2 cups of stock, squash, sweet potatoes,and apples. Bring to a boil and then simmer while partially covered for 25 minutes.
4. 4. Transfer to a food processor equipped with a steel blade and medium disc and add the remaining 1 cup of stock.
5. 5. Transfer back to the stock pot and add apple cider.
6. 6. Season to taste.
7. 7. Optional: garnish with yogurt, sour cream, cheddar cheese, or cilantro.

butter, yellow onion, curry, butternut squash, potatoes, apples, vegetable stock, apple cider, salt

Taken from tastykitchen.com/recipes/soups/vegetarian-curry-butternut-squash-soup-2/ (may not work)