2 pounds butternut squash, peeled and cubed
1 tbsp. butter
2 cooking apples, peeled and chopped (about 3/4 lb.)
1 onion, chopped (1 1/2 cups)
1 cup sliced celery
1 bay leaf
2 tsp. curry powder
1 quart vegetable broth
1/2 tsp. salt
Preheat oven to 400 degrees. Arrange squash in a single layer on an oiled baking sheet. Bake at 400 for 30 – 45 minutes until tender.
Meanwhile, melt the butter in a medium soup kettle. Add onion, apple, celery, and bay leaf. Saute’ 10 minutes. Stir in curry powder (and optional garlic). Cook 1 minute, stirring constantly.
Add squash, broth, and salt. Add water as needed for consistency. Reduce heat. Simmer, uncovered, for 30 minutes. Discard bay leave. Mash partially, or blend completely with an immersion blender.
From Cooking Light magazine.