This is a great fall soup.
Curried Butternut Squash Soup with Spiced Caramelized Apple
2 Tablespoons extra virgin olive oil
2 Tablespoons madras curry powder
Pinch cinnamon and nutmeg
1 Shallot, chopped
4 Cups butternut squash, peeled and cubed
4 Cups veggie stock
Salt and Pepper
Heat oil and add curry powder, cinnamon, nutmeg and shallots. Saute for a couple minutes. Add squash and stock and bring to a boil. Cook until squash is tender. Strain squash, reserving cooking liquid. Puree squash in blender. Put back in pot and thin with cooking liquid for desired consistency. Garnish with spiced apple slice and cream.
Spiced Caramelized Apple Slices
2 Tablespoons butter
1 Jonathan apple, sliced in thin wedges
1 Tablespoon chipotle powder
1/4 Teaspoon cayenne pepper
1 Teaspoon brown sugar
Melt butter in saute pan. Mix chipotle, cayenne and sugar together. Place apples in butter, sprinkle with spice mixture, turn over and sprinkle opposite side. Cook until caramelized.