|1 1/2||tablespoons curry powder|
|3||cups cooked butternut squash, onions, and apples|
|Salt and pepper to taste|
|3/4||cup light cream|
|Juice of 1/2 orange|
1. In a large saucepan over medium heat, melt the butter. Stir in the curry powder and cook, stirring, for 1 minute.
2. Add the vegetables, water, salt, and pepper. Bring to a boil. Simmer for 10 minutes.
3. Puree the soup in batches in a blender. Return to the pan.
4. Stir in the cream and orange juice. Let the mixture reheat gently. Taste for seasoning and add more salt and pepper, if you like.