Apple-Butternut Squash Soup

This tasty concoction is the perfect winter soup. It's thick, it's hearty, it's healthy, and it's soup-er easy to make.

Here's how you make it:

1 onion, diced

4 apples (I like gala), peeled and diced

2 butternut squash, peeled and diced

2 T curry powder (mild)

2 bouillon cubes (I use the Not Chick'n brand)

2 T olive oil

2 cups water

In a dutch oven, lightly sauté onions until translucent. Add curry powder and cook for 3 more minutes.

Add butternut squash, apples, water, and bouillon cubes. Bring to a simmer, reduce heat to low. Cover and cook for about 45 minutes or until squash is very soft.

Transfer to a blender and puree. It might help to do this part in 2 batches. Be careful, hot ingredients in a blender can be explosive. 

If the soup is too thick for your liking add a little extra water. 

This soup is great to keep in the freezer. I portion it into quart size bags and freeze on a flat surface, like a sheet pan. Once frozen you can easily stack the portions in the freezer for space saving storage. If you are going to freeze some of the soup, do it immediately. Don't let it hang out in the fridge for a few days, then freeze. And, don't forget to write the date on it. As a general rule of thumb I like to eat frozen meals within 6 months. (Though this never sticks around that long).