Squash and Apple Soup

1  tablespoon		olive oil
1  cup		chopped onion
1  tablespoon		chopped ginger
2  teaspoons		curry powder
4  cups		chopped butternut squash
2		apples, peeled,s cored and chopped
1		bayleaf
3-1/2  cups		chicken stock
1/4  teaspoon		pepper

Tip: For nutritional information on all the ingredients in Squash and Apple Soup just click on each ingredient name. Then adjust the serving size for any Squash and Apple Soup ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

In a large dutch oven over medium high heat, saute onion in oil until they are softened, about 3-5 min. Add ginger and curry powder and saute another min. Add apple, butternut squash and cook for another 3 min. Add pepper, bay leaf and chicken stock. Bring to a boil. Reduce heat to low and simmer soup till the squash is tender, about 10-15 min. Remove bay leaf and blend until smooth.