Curried Apple and Squash Soup

• 1 medium apple, peeled and diced
• 1 shallot, ninced
• 2 -3 winter squash
• 4 medium carrots, peeled and diced
• 12 onion, diced
• 1 teaspoon curry (to taste)
• 12 tablespoon cinnamon
• 1 teaspoon turmeric
• salt
• black pepper
• 3 cups vegetable stock
• 14 cup sour cream
• 12 cup milk

1. Cut squash in half and remove seeds.
2. Brush squash with melted butter and sprinkle with pepper.
3. Bake at 350 degrees until soft, approximately 45 minutes.
4. Meanwhile, dice onion, shallot, carrots, and apples.
5. Sweat in olive oil until onions are translucent and carrots are soft.
6. Add 1/2 of the chicken stock and allow to simmer.
7. When squash are done, remove pulp from skins and add to pot.
8. Use an immersion blender to emulisfy all the ingredients.
9. Add milk and allow to simmer.
10. If needed add chicken stock to thin out to desired consistency.
11. Serve in bowls with a dollop of sour cream.

apple, shallot, winter, carrots, onion, curry, cinnamon, turmeric, salt, black pepper, vegetable stock, sour cream, milk

Taken from www.food.com/recipe/curried-apple-and-squash-soup-465845 (may not work)