Curried Squash and Apple Soup

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2 Tablespoons butter
2 medium yellow onions, peeled & chopped
2 cloves garlic, peeled & chopped
2 pounds butternut squash, peeled, seeded & chopped
4 cups water
3 vegetable or chicken bouillon cubes
2 apples, cored & chopped
1 Tablespoon curry powder
¼ teaspoon ground black pepper


1. Heat butter in heavy stockpot over medium heat.  Add onions and cook, stirring often, until soft, about 6 minutes.  Add garlic and curry powder and cook, stirring, for 1 minute.

2.  Add water, bouillon, squash, and apple to pot, and stir well.  Cover and cook until squash is soft, about 20 minutes.

3.  Remove soup from heat and let cool.  Puree in blender or food processor, then stir in pepper.