Curried Pumpkin Soup

This is a great fall and winter soup. Very yummy and savory! You can substitute a variety of squashes for the pumpkin and butternut squash. Since the soup is pureed you can cut the veggies large to save time, it just might take longer to cook. - From Liz :)

Makes 8-10 servings

INGREDIENTS

2 tbsp unsalted butter

2 onions sliced

2 carrots peeled and sliced

1 apple peeled, cored and sliced

1 tbsp curry powder or seasoning

¼ cinnamon stick & 3 cloves

1lb butternut squash peeled, seeded, sliced

1lb peeled pie pumpkin seeded, sliced

6 cups water or vegetable broth

1 cup whole milk or heavy cream

Snipped chives for garnish

DIRECTIONS

Melt butter in large saucepan over med heat. Add onions, carrots and apple and sauté over med-low heat until onions are translucent. Add curry, spices (you can make a sachet with cheese cloth for the cinnamon stick and cloves or you can just throw them in and fish them out one by one later, instead of the single sachet) and remaining vegetables. Pour in water and bring to gentle simmer until vegetables are very soft, about 45min.

Remove spices and puree vegetable mixture in food mill, food processor or glass blender. If you want really smooth soup, pass pureed soup through strainer (I don't do this... I like a few chunks in my soup plus I am always cutting corners for time). Add the milk or cream and taste to adjust seasoning. Heat gently until warmed through. Garnish with chives.