Debbie's Apple Butternut Squash Soup

¼ cup canola oil

2 lbs butternut squash, peeled, and cut in ½ inch cubes

2 Macintosh apples, peeled, cored and cut in ½ inch cubes

1 large onion, chopped

¾ tsp curry powder

¾ tsp mace

½ tsp ground cardamom

1 cup apple cider

4 cups chicken broth

½ cup half and half

½ tsp salt

1⁄4 tsp pepper

In a large stock pot, sauté the squash, apples and onions in the oil over medium heat for about 10 minutes, stirring occasionally, until the onions are translucent. Add the 3 spices and continue cooking for another 5–10 minutes, until the onions begin to brown. Add the cider and bring to a boil for 1 minute. Add the chicken stock and return to the boil, then reduce heat and simmer for 10–20 minutes, or until the squash and apples are tender.

Using a blender or food processor, purée the soup until smooth. Return to the stock pot and stir in the half and half, salt and pepper. Heat over low heat and do not boil.

© Kelly's Cookbook 2017