Butternut Squash Soup

This is an Ina Garten recipe - good old Ina, she never fails. This soup is so tasty, so easy to make and to top it off so good for you! It has the sense of a rich creamy soup but there's no cream in it. Great on a rainy day.

• 2 butternut squashes
• 2 yellow onions
• 4 granny smith apples
• 1 cup apple juice
• 2 tbsps curry powder
• tabasco sauce
• salt and pepper

Peel the squash, cut in half lengthwise and remove the seeds. Chop into cubes. Peel apples, core them and cut into cubes. Dice the onions and add to a stock pot with a small amount of olive oil. Sautee the onions with the curry powder until they are soft. Add the diced apples and squash, a pinch of salt, fresh cracked pepper and 2 cups of water to the stock pot. Bring to a boil and cook covered for 40 minutes.

Once the squash and apples are thouroughly soft put everything through a food mill. If you don't have a food mill a blender will work, you will just have to do it in batches. If that is also not handy you can do it by hand the old fashioned way with a potato masher. Mush it all up together and return it to the soup pot.

Add apple juice until you have a soup consistency rather than a squash and apple puree. Add tabasco to taste, adjust the salt and pepper and tuck in!

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