Curried Butternut Apple Soup

Ingredients -

2 cups chopped White Onion
1 Celery Stalk
1/4 cup Butter
4 teaspoons Curry Powder
2 medium Butternut Squash (about 2-1/2 to 3 pounds) peeled, seeded, and cut into 1-inch cubes
3 medium Apples, peeled, cored, and chopped
3 cups Water (or chicken stock or vegetable broth)
1 cup Apple Cider
grated Apple

Preparation:

1. Add onions, celery, butter, and curry powder to stockpot.

2. Cover stockpot with lid. Simmer over low 10 to 15 minutes, stirring frequently.

3. Stir in cubed squash, chopped apples, cold water, bring to boil.

4. Simmer 20-30 minutes.

5. Strain liquid and reserve. Set aside.

6. Add squash mixture to blender with 1-cup reserved liquid.

7. Stir in apple cider. Add additional reserved liquid, id desired to thin soup.

8. Serve warm. Garnish with grated apple.