Curried Butternut Squash and Apple Soup

Ingredients

• ¹⁄₄ cup butter
• 2 cups finely diced onions
• 2 tsp Mango Curry Dip Mix
• 1 tsp ginger (ground)
• 4 cups Nourish Broth
• 1 ¹⁄₂ tsp Nourish Broth Mix
• 1 cup boiling water
• 2 lbs butternut squash, peeled, seeded and cut into chunks
• 2 apples, peeled, cored and diced
• 1 cup apple juice
• Sea Salt, to taste
• Black Pepper, to taste

Preparation

1. Melt butter in Multipurpose Pot. Add onions, Mango Curry and ginger. Cook, covered, over low heat until onion is tender, about 5 minutes.
2. Add Nourish Broth, squash and apples, and bring to a boil. Reduce heat and simmer, partially covered, for about 20–25 minutes, until squash and apples are tender.
3. Working in batches, purée solids in a blender or food processor.
4. Return purée to pot. Add apple juice and heat. Season with Salt and Pepper. Garnish with grated apple, if desired.