Apple Butternut Squash Soup

4T butter
1 medium leek
4 c fresh butternut squash cubes
2 granny smith apples peeled cored and cut into 1 inch cubes
4 c chicken broth
1 t curry powder
1 t kosher salt
1 t sugar
1/2 t ground pepper
1 cup half and half

Garnish sour cream, chopped green onions

In a large saucepan heat butter. Saute the onion until soft about 2-3 min. Add the squash and apples. Cover; simmer on low for 2-3 min. Add the broth, curry powder, salt, sugar and pepper. Cover and simmer on low heat for 30 min. until the squash has cooked through and is tender. Transfer to a blender, food processor or use an immersion blender to puree the soup. Transfer to sauce pan, add the half and half and simmer the soup for another 2 min on low just until heated through. Serve with a dollop of sour cream and chopped onions. Makes 6-8 servings. (I like to not puree mine all the way, I like a few little chucks in it.)

Submitted by Shirley Nault (served at Terrific Tuesday 2009)