Curry Scented Butternut Squash Soup

This one is also courtesry of my sister-in law!  Thanks again!

1 butternut squash, 2 1/2 lbs (6 cups cups cubed)


2 large, sweet apples such a Fuji or Honeycrisp

3 medium onions

2 Tbsp. butter

1/4 cup packed dark brown sugar

1 1/2 Tbsp curry powder

6 cups chicken or vegetable stock

1 container (8oz) mascarpone cheese

2 tsp salt

sour cream and snipped fresh chives (optional)



1-Peel squash and apples; cut into 1-in cubes and dice onions.



2-Melt butter in 8 quart stock pot over medium-low heat. Add onions. Cook 5-6 minutes or until tender, stirring occasionally. Add squash, apples, brown sugar and curry powder. cook and stir 1 minute or until curry powder is fragrant. Add stock and bring to a simmer over medium heat. Simmer 24-26 minutes or until squash is very soft. Remove from heat.



3-Carefully ladle about one-third of the squash mixture into blender container. Cover and blend until smooth. Pour blended soup into a mixing bowl. Repeat two times with remaining squash mixture.



4-Return soup to stockpot and whisk in mascarpone and salt until mascarpone is completely incorporated using whisk. Return to a simmer over medium heat and remove from heat. Garnish each serving with sour cream and chives if desired.



Yield: 8 servings (12 cups)



Nutrients per serving (1 1/2 cups): Calories 310, Total Fat 16g, Saturated Fat 9g, Cholesterol 45mg, Carbs 39g, Protein 8g, Sodium 950mg, Fiber 5g