Instructions: Saute onion in oil or a teaspoon of stock, together with curry powder until soft. Add rest of ingredients. Bring to boil, then reduce heat & simmer until butternut is cooked. Puree or mash up butternut until smooth. Serve with fresh crusty bread.

As the butternut is pureed, the soup will thicken - add more stock/apple juice to thin it out a bit if you wish.

This soup freezes great - might need to thin it out with some stock/juice.

I have also tried this recipe with by substituting the butternut with broccoli & celery - also good but next time I would decrease the apple juice to 0.5 cup and increase the stock to 3 cups.

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