Curried Butternut Squash Soup

Ingredients

1/4 cup ( 1/2  stick) of butter

2 large onions finely chopped

2 Tbsp Vadouvan Curry

1 large butternut squash/ 2 medium ( 1.2 kilos)- peeled, seeded and chopped.

2 apples peeled and chopped

3 cups stock of choice

1/2 cup fresh apple juice

Directions

Melt butter and then add onions and vadouvan. Cook over low heat for 20 minutes.

Add in the stock, squash and chopped apple. bring everything to a boil and then simmer for another 30 minutes. 

Strain the soup and reserve the liquid. Process the solids in a food processor with some of the liquid until smooth.

Add everything back into the pot and add the apple juice. Season to taste with salt and pepper.

 *VEGANs use olive oil instead of butter.