Apple and Squash Soup

Ingredients

3 tablespoons extra virgin olive oil
1 cup chopped sweet onion
3 -4 garlic cloves, minced
2 teaspoons curry powder
34 teaspoon ground cumin
14 teaspoon cayenne pepper
2 12 lbs butternut squash, peeled and seeded, halved lengthwise, and thinly sliced
3 cups chicken broth or 3 cups vegetable broth
3 cups water
1 lb tart apple, peeled, cored and chopped
12 teaspoon salt
12 teaspoon white pepper
12 cup light cream

In a large pot over medium heat, heat olive or vegetable oil.
Add onion and saute until golden brown.
Add garlic, curry powder, cumin, and cayenne pepper; cook, stirring constantly, 30 seconds.
Add squash, chicken broth, water, apples and salt and pepper.
Bring liquid to a boil; reduce heat to low and simmer, covered, 25 minutes or until squash is tender.
Remove from heat and stir in light cream.
Puree mixture in a blender or food processor, in batches and return to pot to heat through.
Serve.