Curried Squash Soup

Curried Squash Soup (5 servings)

1 tablespoon olive oil or butter
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
1 can (14 oz) reduced-sodium chicken broth or vegetable broth
¼ cup apple juice
20 oz. frozen winter squash, thawed
2 teaspoons curry powder
½ teaspoon coarse salt (kosher or sea salt)
¼ cup half-and-half

1. In 4-quart saucepan, heat oil over medium heat. Cook onion and garlic in oil 3 to 5 minutes, stirring frequently, until tender.

2. Stir in broth, apple juice, squash, curry powder and salt. Heat to boiling, stirring occasionally. Simmer uncovered 5 minutes, stirring occasionally. Puree in blender until smooth.

3. Return to pot. Stir in half-and-half. Cook 3 to 5 minutes, stirring occasionally, until hot (do not boil).

Courtesy of Ashley Boyer
*** Ashley brought this soup last year to recipe club....thought it would be fun to post