I first tasted this soup at one friend's house, and when I had it again, at a different friend's house, I knew this recipe had been passed around for a reason. It is savory with a hint of sweetness...making it perfect for this time of year!
3 tablespoons of margarine
2 cups finely chopped onions
4 teaspoons curry powder
2 medium butternut squash ( seeded, peeled and chopped)
2 granny smith apples, peeled, cored and chopped
1 cup apple juice
3 cups low sodium chicken or vegetable stock
salt and pepper to taste
Melt margarine in large pot over medium heat.
Add onion, and sauté until tender. Do not brown.
Add curry, squash, apples, and stock.
Bring to a boil.
Reduce heat and simmer until squash and apples are tender, about 40 minutes.
once cooled, purée in blender or food processor.
Return to pot and add apple juice.
Season with salt and pepper, and heat through.