Credit to Elise Burton
1Tbsp Olive Oil
1 Butternut Squash, peeled, seeded & cubed
1 Medium onion, chopped
1tsp Curry Powder
1tsp Brown sugar
1/4 tsp Cayenne Pepper
4cups Chicken or Vegetable Broth
1/4 35% cream (optional)
Salt and pepper to taste
1) In soup pot, heat oil and butter over medium-high heat. Add in squash, apple, and onion. Season with a pinch of salt and a little pepper. Cook for 5 to 10minutes until squash and apple begin to soften and onion becomes translucent.
2) Add curry powder , brown sugar, cayenne pepper and nutmeg to pot and gently toss with squash mixture. Cook for another 2 to 3 minutes to toast spices.
3)Add broth to the pot and bring to a gentle boil. Cover pot from heat and let soup cool slightly.
4) Using either a canister blender or stick blender, puree soup until completely smooth.
5)Return soup to pot and rehear on medium. Stir in 35% cream, if using. Season to taste with salt and pepper.
Enjoy as a great starter to a dinner, a light lunch or even a healthy snack.