2 medium butternut squash , 1-inch cubes (about 2 1/2 to 3 lbs)
3 medium apples , peeled and chopped
3 cups vegetable stock
1 cup apple cider
Directions
In a heavy kettle, combine onions, celery, butter, and curry powder. Cover and cook over low heat until vegetables are tender (10 to 15 minutes), stirring often.
Add cubed squash, chopped apples, and stock, and bring to a boil. Reduce heat, and simmer 20 to 30 minutes or until squash and apples are cooked thoroughly.
Strain liquid and set aside.
Puree the apple-squash mixture with one cup of the strained liquid. Add cider and remaining liquid to reach desired consistency.
Optional: Garnish with grated apple, yogurt, or low-fat sour cream.
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