Butternut+Squash+Soup

Parent Wiki: Operation Dinner Out

2 tablespoons margarine 1 cup diced Onion 2 large Granny Smith Apples (or other tart apples) cored, peeled and chopped 1 tablespoon minced fresh ginger 2 teaspoons curry powder 1⁄2 teaspoons ground cinnamon 8 cups butternut squash, peeled, seeded and cut into chunks 3 cups unsweetened apple juice 1 tablespoon brown sugar
 * Butternut Squash Soup**

In a large stockpot over medium-high heat, melt the margarine and cook the onions until tender (approximately 10 minutes) Add the apples, ginger, curry and cinnamon; cook for 1 minute Add the squash chunks, apple juice and brown sugar. Heat to a boil. Cover and reduce heat. Simmer for 30 minutes or until the squash is tender. Remove the soup from the heat and allow it to cool slightly. Work in batches, in a blender or food processor, puree the soup until it’s smooth. Return to stockpot and heat through