Butternut-Curry Soup

Mom discovered this recipe last year and she really loves it (if the frozen containers full of this soup in the freezer is any sign). Surprisingly I'm a fan of it too, I love it best when it is warm and it is so creamy, yummm!

Butternut-Curry Soup

Recipe came from Mom

6 cups Butternut Squash, cut up (we used a Costco tub)

2 large Sweet Apples, cup up

3 medium Onions, cup up

2 tablespoons Butter

1/4 cup packed Brown Sugar

1 1/2 tablespoons Curry Powder

6 cups Chicken Broth or Vegetable Stock

8 ounces Mascarpone Cheese

2 teaspoons Salt

Sour Cream

Fresh Snipped Chives

Melt butter in stockpot and add onions. Cook for 5 minutes. Then add squash, apples, and chicken broth; simmer over medium heat for 25 minutes, or until squash is soft. Remove from heat and puree vegetable mix. Wisk in curry powder and mascarpone cheese.