Curry-Spiced Butternut Squash Apple Soup Recipe
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Servings: 8 servings (2 quarts).
4 pounds butternut squash 1 large onion, diced 1 medium apple, peeled and diced 1/4 cup butter, cubed 1 garlic clove, minced 2 teaspoons curry powder 1/2 teaspoon ground ginger 3 cups chicken broth 1/2 cup heavy whipping cream 1/2 teaspoon salt 1/4 teaspoon pepper 1/8 teaspoon cayenne pepper, optional
