Recipe Name Curried Squash and Apple Soup Submitted by Judy Biro Recipe Description All vegetable with 2 chicken bouillon packets Quantity 1 Quantity Unit Large pot Prep Time (minutes) 30 Cook Time (minutes) 30 Ready In (minutes) 60

Ingredients Amount Measure Ingredient 4 tablespoons olive oil 1 1/2 cup, chopped Carrots 1 1/2 stalk, large (11"-12" long) celery 1 cup, chopped Onion, chopped 2 teaspoons curry powder 4 cups, cubes Squash, butternut,mashed(oven roasted before preparing) 2 medium (2-3/4" dia) (approx 3 per lb) apples, peeled, cored and diced 4 cups Vegetable broth 2 cubes chicken bouillon granules 2 cups (8 fl oz) boiling water 2 teaspoons salt 1 dash black pepper Steps Sequence Step 1 Put olive oil in soup pot 2 Heat and add chopped carrots, celery and onion. 3 Add salt, pepper and curry powder 4 Cook on medium for about 8 minutes 5 Add squash, apples, vegetable broth and chicken bouillon cubes that have been stirred into the boiling water. 6 Bring to a boil, turn down to medium low and cook for 1/2 hr 7 Turn off soup and use immersion blender or blender, puree until smooth. 8 If desired top each bowl of soup with 1 tsp of sour cream