Curried Squash-Apple Soup
    Rated: 5 stars

    The glories of autumn are evident in Curried-Squash-Apple Soup. Onion,
    green apple and butternut squash form the basis of this zesty soup
    seasoned with curry powder and port. 

    Estimated Times
                   
    Preparation time:   20 mins
    Cooking time:        38 mins

                          Ingredients

              4 tablespoons butter
              2 medium yellow onions, peeled and chopped
              2 cloves garlic, peeled and minced
              1 tablespoon curry powder
              2 pounds butternut squash, peeled, seeded and coarsely chopped
              2 cans (14 1/2-oz) vegetable stock
              1 tart green apple, cored and chopped
              ¼ cup pine nuts, toasted
              1 tablespoon tawny port
              1/8 tablespoon ground black pepper

                          Directions

       Heat butter in a heavy stockpot over medium heat. Add the onions
       and cook, stirring often, until softened, about 10 minutes. Add
       garlic and curry powder and cook, stirring, for 1 minute. 

       Add vegetable broth, squash and apple to stockpot; cover and
       cook until squash is soft, about 20 minutes. Then remove soup
       from heat. Cool, stirring continuously until soup can be
       transferred to blender of food processor. 

       Puree soup (more easily done in 2-3 batches); return pureed
       soup to stockpot. Reheat, stirring in port and black pepper. Ladle
       into soup bowls and garnish with pine nuts.

4 servings

From www.meals.com