Curried Butternut Apple Soup

1/4 lb. (1/2 stick) margarine
2 cups onion, chopped
1 rib celery
4 tsp. curry powder
2 medium butternut squash (about 2-1/2 to 3 lbs.) peeled, seeded, and cut into 1-inch cubes
3 medium apples, peeled, cored, and chopped
3 cups water (chicken stock or vegetable broth)
1 cup cider

In a heavy kettle, combine onions, celery, margarine and curry powder. Cover and cook over low heat until vegetables are tender (10–15 minutes), stirring often.

Add cubed squash, chopped apples, and liquid (water, stock or broth) and bring to a boil. Reduce heat and simmer 20–30 minutes or until squash and apples are cooked thoroughly. Strain liquid and set aside.

Puree the apple-squash mixture with one cup of the strained liquid. Add cider and remaining liquid to reach desired consistency. Season to taste with salt, pepper. Garnish with grated apple, yogurt or low fat sour cream.

Makes 8 to 10 servings
Source: the Apple Growers of New Hampshire