Squash Soup
Instructions:
- 3 tablespoons cold pressed olive oil
- 1 onion or 3 cloves garlic, chopped
- 1 butternut squash, chopped
- 2 apples, chopped
- 2 cups vegetable broth recipe
- 1 cup liquid non-dairy cream
- 1/4 teaspoon black pepper
- 1-1/2 teaspoons curry
- 1/2 teaspoon sea salt
- Sauté onions in olive oil until lightly brown in an 8-quart pot.
- Add squash and apples.
- Continue cooking until squash and apples are soft.
- Remove pot from heat and blend ingredients in the pot with a hand blender or transfer to a tabletop blender.
- Add remaining ingredients, stir and cook for 15 minutes at low to medium heat.
- Soup can be served hot or cold