Butternut Squash Soup with Curry

Butternut Soup with Curry

¼ cup butter

1 gala apple

½ med. onion, chopped

1 Lg butternut squash, chopped

2 tsp fresh thyme

1 tsp dried sage leaves

4 cups chicken or vegetable stock

1 cups whip cream

2 tsp yellow curry paste

Garnish: Maple Syrup or Cilantro

Melt the butter in a pot and add the apples and onion. Sauté for about 5 minutes, until the onion start to soften.

Add the squash and sauté for about 20 minutes until the butternut gets some colour.

Add the thyme, sage & vegetable stock and bring to a boil. Reduce the heat and simmer for 25 – 30 minutes until the squash is tender.

Add the cream & curry paste and cook for another 10 minutes. Once all the flavours have melded together remove from heat and blend.

Season it with salt & pepper and add a small amount of maple syrup is desired.

Serve & Enjoy.

Garnish the soup with fresh cilantro or maple syrup, depending on your taste!