Curried Squash Apple Soup

• 4 tablespoons butter
• 1 cup Vidalia onion, chopped
• 1 apple (Granny Smith or Braeburn), peeled, cored and coarsely chopped
• 2 cloves of garlic, crushed
• 1 teaspoon curry powder
• ½ teaspoon salt
• ¼ teaspoon ground coriander
• dash crushed red pepper
• 2 cups chicken broth
• 1 cup apple cider
• 2 cups squash (or pumpkin) puree
• 1 cup light cream or half-and-half
• ¼ cup April's Maple pure Maple Syrup

INSTRUCTIONS

• Melt butter in large saucepan over medium-high heat.  Add onion, apple and garlic - saute until soft, about 5 minutes.  Add the curry powder, salt, coriander and red pepper and cook for 1 minute.
• Add the broth and cider and boil gently, uncovered for 15 to 20 minutes.
• Stir in the squash, cream and maple syrup, cooking for 5 minutes.
• Using a food processor or blender, puree the soup in three or four batches.  Use a paper-towel rather than the lid to cover the processor or blender.
• Return the soup to the pot and cook over a very low heat for 5 minutes (do not boil).
• Serve hot with a dollop of sour cream if you like.