Curried Butternut Squash Soup - cooking recipe

Ingredients

2 tsp. vegetable oil
1 c. thinly sliced leek (about 1 large)
1 Tbsp. curry powder
1 Tbsp. brown sugar
1/2 tsp. ground cumin
6 c. butternut squash, peeled and cubed
3 c. water
3 c. apple juice
1/4 tsp. ground red pepper
5 garlic cloves, chopped
6 c. Granny Smith apples, peeled and chopped
1/3 c. whipping cream or half and half
1/2 tsp. kosher salt
2/3 c. fresh cilantro or parsley

Preparation

Heat oil in large Dutch oven over medium heat.
Add leek, curry powder, sugar, cumin, red pepper and garlic.
Cook 2 minutes, stirring frequently.
Add squash, water, apples and apple juice.
Bring to the boil.
Cover; reduce heat and simmer 25 minutes or until squash is tender.
Place half of soup in a blender and process until smooth.
Pour pureed soup into a large bowl.
Repeat procedure with remaining soup.
Return soup to pan. Stir in cream and salt.
Cook 1 minute or until thoroughly heated. Garnish each serving with about 1 tablespoon of cilantro or parsley.
Yield: 10 one-cup servings.