4 T butter
1 medium leek
4 c fresh butternut squash cubes
2 granny smith apples peeled cored and cut into 1 inch cubes
4 c chicken broth
1 t curry powder
1 t kosher salt
1 t sugar
1/2 t ground pepper
1 cup half and half
Garnish sour cream, chopped green onions
In a large saucepan heat butter. saute the onion until soft about 2-3 min. add the squash and apples.
Cover; simmer on low for 2-3 min. add the broth, curry powder, salt sugar and pepper. cover simmer on low heat for 30 min. until the squash has cooked through and is tender. Transfer to a blender, food processor or using an immersion blender go puree the soup. Transfer to sauce pan, add the half and half and simmer the soup for another 2 min on low just until heated through. Serve with a dollop of sour cream and chopped onions Makes 6-8 serves
I like to not puree mine all the way, I like a few little chucks in it.
Tablespoon = T teaspoon = t
