Curried Apple and Butternut Squash Soup

• 2 medium butternut squash, peeled, seeded and cubed
• One large onion, chopped
• 3 stalks of celery, chopped
• 3 golden delicious apples, peeled, cored and chopped
• 2 heaping teaspoons of curry powder
• 1 teaspoon turmeric
• 2 tablespoons minced garlic
• 1 tablespoon fresh ginger, minced
• Several dashes of Tabasco
• 1 cube chicken or vegetable bouillon
• 3 cups water

Tip: to make it easier to peel the squash, cut it in pieces, scrape out the seeds and microwave on medium about 5 mins. Allow to cool and then peel.

Spray large pot with cooking spray. Sauté onions for about 5 mins. Add the rest of ingredients, and bring to a boil. Cover and reduce heat. Simmer, stirring occasionally, for about 30 mins until all vegetables are soft.

Using a stick blender, puree until you reach your desired consistency. Or, place batches of the soup in the blender.

When serving, add salt and cracked black pepper to taste.

7 points for the POT!