Harvest Pumpkin & Squash Soup - cooking recipe

Ingredients

4 cups butternut squash, cubed
4 cups pie pumpkin, cubed
2 cups apples, cubed
2 cups vegetable stock
2 cups chicken stock
1 cup onion, chopped
1 teaspoon curry powder
1 teaspoon salt
2 teaspoons sugar
1 cup heavy cream

Preparation

In a large pot, combine the squash, pumpkin, apple, onion and stock.
Bring to a boil, then simmer until the pumpkin and squash are soft, about 20 minutes.
Transfer the mix into a food processor and blend until smooth. I did this in several batches.
Pour the processed soup into another pot or crock pot to reheat.
Simmer and add the cream, curry powder, salt and sugar. Stir until all the ingredients are combined.
Serve hot or the soup can be refrigerated or frozen.