Butternut Squash Soup – Rural and Progressive

Name: Butternut Squash Soup – Rural and Progressive
Ingredients: 1 small butternut squash: peel, cut in half, remove seeds, and cut into 1 inch cubes (4-5 cups of cubed squash); 1/2 lb carrots peeled and cut into 1 inch pieces; 1 onion peeled and cut into 1 inch chunks; 2 large Granny Smith apples peeled and cored, cut into 2 inch cubes; 4-5 cups vegetable or chicken stock; salt and pepper; olive oil; 1 teaspoon curry power (use Madras or red, whatever suits your tastes)

ruralandprogressive.org

1 small butternut squash: peel, cut in half, remove seeds, and cut into 1 inch cubes (4-5 cups of cubed squash) 1/2 lb carrots peeled and cut into 1 inch pieces

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Ingredients

1 small butternut squash: peel, cut in half, remove seeds, and cut into 1 inch cubes (4-5 cups of cubed squash)
1/2 lb carrots peeled and cut into 1 inch pieces
1 onion peeled and cut into 1 inch chunks
2 large Granny Smith apples peeled and cored, cut into 2 inch cubes
4-5 cups vegetable or chicken stock
salt and pepper
olive oil
1 teaspoon curry power (use Madras or red, whatever suits your tastes)