Squash and Apple Soup

1  tablespoon		olive oil
1  cup		chopped onion
1  tablespoon		chopped ginger
2  teaspoons		curry powder
4  cups		chopped butternut squash
2		apples, peeled,s cored and chopped
1		bayleaf
3-1/2  cups		chicken stock
1/4  teaspoon		pepper

Tip: Click on the ingredient links to learn the nutritional information for all the Squash and Apple Soup ingredients. The serving size for any ingredient in Squash and Apple Soup may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

In a large dutch oven over medium high heat, saute onion in oil until they are softened, about 3-5 min. Add ginger and curry powder and saute another min. Add apple, butternut squash and cook for another 3 min. Add pepper, bay leaf and chicken stock. Bring to a boil. Reduce heat to low and simmer soup till the squash is tender, about 10-15 min. Remove bay leaf and blend until smooth.