Curry Squash and Apple Soup
1 onion, chopped
3 cloves garlic, minced
2 tsp curry powder
2 large carrots, chopped
1 medium butternut squash, peeled and chopped
2 apples, peeled and chopped
2 cups vegetable broth
2 cups non-dairy milk (almond or soy recommended)
Salt and pepper to taste
In a large soup pot, water sweat the onion and garlic for about 5 minutes (add a couple of spoonsful of water at a time and stir when sticking). Then stir in the curry powder, carrots, squash and apples and sauté for another 2 minutes. Add the veggie broth and bring to a boil. Cover and simmer over medium low heat for 15 to 20 minutes until squash and apples are soft.
Puree in batches until smooth (or use a handheld immersion blender) and return to pot. Stir in milk and reheat over medium heat, stirring frequently. Heat until the soup is steaming, but not fully boiling. Season to taste with salt and pepper. Ladle into soup bowls and serve with a crusty wholegrain bread.