Curried Apple and Butternut Squash Bisque

A warm, nourishing, full bodied soup for those cold Vermont days

Ingredients:

2 medium-large butternut squash

4 peeled, diced organic apples

3 large carrots

2/3 medium yellow onions

4 cups vegetable broth

2 Tbs cold-pressed olive oil

2 Tbs curry powder

2 tsp cinnamon

½ tsp salt

½ tsp nutmeg

1 bay leaf

Optional for a richer taste:

½ cup milk or milk substitute

2 Tbs unsalted butter

2 regular or sweet potatoes

Directions:

1. Preheat the oven to 400 degrees
2. Cut the butternut squash into fourths and remove the seeds
3. Lightly brush tops of squash with oil and place in the oven for 1 hour or until soft
4. Meanwhile, peel and dice the onions and apples
5. Heat the olive oil in a large soup pot with a thick bottom
6. Add the onions and apples and sauté for five minutes
7. Add the vegetable broth
8. Dice the carrots (and potatoes if you are using them) and add to broth
9. Bring to a boil and then reduce heat to low
10. Add curry powder, cinnamon, salt, nutmeg and bay leaf
11. Once the squash has cooked, scoop the insides from the peel and add to the soup
12. Cook until all vegetables are tender
13. Add milk or milk substitute and butter if you are using them
14. Blend until smooth and thick in consistency
15. Adjust the salt and pepper to your taste buds and serve hot!

Tip: This soup embodies more of its flavor the day after preparation.  Cover overnight and reheat for a tasty meal tomorrow!