Curried Butternut Apple Soup

By Kathy Pettey Ann Packer

Ingredients

1/4 cupreduced-fat margarine

2 cupschopped celery

1rib celery

1 tsp.curry powder

4 tsp.ginger

2medium butternut squash, peeled and seeded

3medium apples, cored, peeled, chopped

3 cupswater

or 1 cupapple cider

or vegetable broth

1 Tbsp.honey

1/2 tsp.ground fresh sage (Optional)

onion

celery

Instructions

In a heavy kettle, spray with cooking spray and tender apples are chopped, add onion, celery, until low heat often. Add cubed and cook until apples are cooked. Reduce heat to a boil. Cover and simmer 15 to 20 minutes) or set aside. Strain liquid thoroughly. Puree the apple-squash mixture, then combine with remaining liquid and one cup sour cream to reach desired consistency. Garnish with grated apple, sage.

Note: Wonderful for a fall day!