Curried Butternut Squash Soup

I believe (I don't remember 100% because it's been a few years) that this soup was introduced to us by our friend Bridget Piculell (we miss Bridget, she's now in Mississippi getting her Ph.D. in Biology, we hope she comes home someday) way back during our college years. It's the nuttiest thing because this soup has a green apple in it and that just weirded me out back then. Now I know better: apples can go with everything.

This soup is super easy, especially if you roast the butternut in advance some night when you're already using the oven for something else. Sarah has been making a habit of roasting one or two big ones before cutting them up and freezing them. We really need a bigger freezer, ours is bursting and it's a pain to get things out of the back when we need them. If we had the space I'd get one of those chest freezers. Maybe we should really take up canning instead, we've been meaning to. So much to do.

Anyway, the soup:

Curried Butternut Squash Soup

Olive Oil

1 large Onion, diced

2 cloves Garlic, diced

1 Green Apple, diced

1 tsp. Curry Powder (more or less depending on your taste, or use your own mix)

1 large roasted Butternut Squash, seeded and peeled

2-4 Cups Stock (or a mix of stock and water)

1/4 soft nuts like Pine Nuts (expensive!) or Cashews

Salt and Pepper to taste

Cilantro or Parsley for garnish

Caramelize the onion in olive oil over low heat until well browned and soft. Add the garlic and the apple and continue to cook until the apple begins to soften. Work in the curry powder, the squash, and the stock. Bring to a boil and cook until the apples are good and soft, maybe five minutes. Everything is pretty much cooked already so the soup doesn't have to go for long.

Add the nuts and puree with a stick blender. Salt and pepper to taste before serving. Garnish with parsley or cilantro.