Butternut Squash Soup

with curried apples

1/2 cup chopped onion
1/3 cup butter
8 cups peeled and cubed butternut squash (about one squash)
4 cups chicken broth
3/4 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
16-20 oz cream cheese (and/or sour cream)

In a large saucepan, sauté onions in butter until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.

Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.


Curried Apples

2 teaspoons white-wine vinegar
1 teaspoon honey
1/4 teaspoon curry powder
1 small tart apple (4 ounce) peeled, cored, and diced

In a small saucepan over medium heat, bring vinegar, honey, and curry powder to a boil. Add apple; cook, stirring occasionally for 10 minutes and remove from heat.

Ladle the soup into warm bowls, add a spoonful of apples, a dollop of sour cream, and sprinkle with mint and cinnamon.

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Soup recipe from AllRecipes.com, curried apple recipe from MarthaStewart.com. This is an amazing recipe! So tasty! I used half a squash to test this recipe out, intending to make some kind of pasta dish with the rest, but my roommates all requested more soup instead!