Apple Butternut Curry

Soup!

1 medium butternut squash, peeled, seeded and roughly chopped
2 large apples, peeled, cored, and diced
1 medium onion, peeled and diced
4 Tablesppons butter, melted
1/4 cup flour
1 Tablespoon curry powder
3 cups chicken stock
1/2 cup half and half or milk

Melt butter into large soup pot.
Saute veggies and curry in butter for 5 minutes, do not brown.
Add flour, cook for another 2 minutes.
Add chicken stock, simmer for 30 minutes or until all veggies squishy.
Puree.
Add Half and Half or milk. Return to hot temperature, do not boil.

Serve hot.



Some things I learned after making this:
I'd up the amount of apple. Of course, I used a medium to me squash, which is probably large to everyone else, but I found the apple flavor was completely masked.
I'd also decrease the amount of curry to a teaspoon or two - I wanted Apple Butternut soup with curry, not curry soup with texture.
I used a stick blender right in the pot. Be careful not to spray molten hot lava soup everywhere.

Makes a decent sized pot of soup.
I'll be eating a lot of soup.

- K.