CURRIED BUTTERNUT SQUASH SOUP

2 butternut squash, peeled, seeded and diced into 1” cubes

2 medium onions, diced

1 leek, white only, chopped

2 cloves garlic

2 apples, peeled and diced

1 cup sweet wine, such as Madeira or Sherry

1 Tbsp mild curry powder

½ tsp ground nutmeg

3 Tbsp olive oil

3 qts vegetable stock

Salt and pepper to taste

1. In a large pot, heat oil over medium flame.
2. Add onions, leek and garlic and sweat gently for about 10 minutes.
3. Add squash and apples and cook for about 8 minutes, or until squash begins to soften; add curry powder and nutmeg and continue to cook for another minute.
4. Add sweet wine and reduce by half.
5. Add stock and bring to a simmer; cook for about 20 minutes.
6. Transfer to a blender and puree until smooth. Pass through fine mesh sieve and adjust seasonings.