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Curried Butternut Squash Soup

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2 teaspoons olive oil
1  leek, thinly sliced
1  tablespoon curry powder
1  tablespoon brown sugar
3/4  teaspoon ground cumin
1/4  teaspoon ground red pepper
1 tablespoon minced garlic
6  cups butternut squash (about 3 pounds), peeled and chopped
6  cups water
4  large Granny Smith apples, peeled, cored and chopped
1/3  cup half and half
3/4  teaspoon salt
1/4 teaspoon ground black pepper


Heat the oil in a large Dutch oven over medium heat. Add leek and next 5 ingredients (leek through garlic), and cook 2 minutes, stirring frequently. Add squash, water, and apple; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until tender.

Place half of soup in a blender; process until smooth. Pour puréed soup into a large bowl. Repeat procedure with the remaining soup. You can also use an immersion hand blender in the pot. Once pureed, stir in half and half, black pepper and salt. Cook 1 minute or until thoroughly heated.

 

Adapted from Cooking Light

(LD)

 

 

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