I grew up eating a lot of home made soups. I think my mom was one of the best soup makers ever! I still love soups and make them often, especially living in Colorado. This Curried Squash Soup is one of my favorites because of the savory taste of the squash, the subtle sweetness of the apples and the spice of curry powder.
2 tbsps. olive oil
1 large onion (diced)
5 cloves of garlic
4 lbs butternut squash, peeled, seeded and cut into 1 inch cubes
10 cups gf chicken or vegetable broth
4 tablespoons curry powder (add half and taste so you can get the right spice level)
2 med. apples peeled, cored and diced
Heat oil over medium heat in a large pot. Add onions, garlic and apple and sauté about 5 minutes. Add squash and broth and bring to a low boil. Reduce heat and simmer covered until squash is very tender about 20 minutes. Remove from heat and puree in blender in batches until smooth. Add 2 tbsps. curry powder stir well and taste. Add additional curry if needed and stir well.