Today, while the rain fell in sheets outdoors, I made winter soup.

2 cups chopped onions
1 large winter squash – peeled, seeded, cut in cubes
2 apples, peeled, cored, chopped
4 cups chicken broth
3 tablespoons sweet curry
3 tablespoons butter

Melt butter in soup pot, add onions and curry, stir, cook over low heat until soft (about 20 min.)
Add the stock, squash, & apples bring to a boil then lower heat and simmer until squash is cooked (mine was very tough – took about 2 hours. Acorn squash will take about 30 min. & is good to use.)
Add cream to taste (I used Madras curry, which smells divine but it very hot. I turned the heat down with a big dollop of ‘creme fraiche’ – you can use sour cream or plain yoghurt.
Serve with grated apple sprinkled over top.

Tonight, we’re having winter soup with fresh bread, salad, and cold chicken.

Bon appetit!