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Sunday Supper & More

Curried vegetable soup

(Catherine Smart for The Boston Globe)
November 10, 2010

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Serves 4

1 tablespoon butter
1 1/2 tablespoons curry powder
3 cups cooked butternut squash, onions, and apples
4 cups water
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.

Catherine Smart