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Butternut and Pippin Soup

This recipe feeds 2 people as an entrée, 4 as an appetizer


1 small butternut squash, cut lengthwise with seeds scooped out
1 pippin apple, peeled, cored and chopped
fresh finely chopped ginger, garlic and white onion, to taste
salt, pepper and curry , also to taste
olive oil, enough to sauté seasonings and apple
chicken or vegetable broth, about 1 ½ cups

Place squash, meat side down, in a microwavable container in ¼ cup water. Cook on high for about 12-15 minutes, depending on microwave. If you have more time, you can also

bake the squash in a 375 oven (also in ¼-1/2 cup water, meat side down) for about 45 minutes. While the squash is cooking, peel and chop the ginger, garlic, onion and apple and sauté them in a large heated pot filled with the olive oil. Scoop the squash meat and add to the pot, sautéing with the other flavors. Add the broth (make sure it covers the ingredients), salt, pepper and curry powder. Simmer until the flavors have mixed well and everything is tender enough to puree, either with a hand blender, cuisinart or stand blender. I tend to top each serving with toasted pumpkin seeds and sometimes plain yogurt or sour cream. For a heartier flavor, try sautéing in toasted sesame oil rather than olive oil.