Recipe: Butternut Squash Soup

4 cups butternut squash – about one whole one
3 T. butter
1 small red onion
1 red bell pepper
2 apples
3 cups broth – vegetable broth or Definitely Not Chicken Brot
(from The Wellness Forum)
1 T. Worchestershire sauce
1 tsp. Curry powder
Celtic Sea salt if desired

Cut squash in half lengthwise, remove seeds, and place face down in a baking pan with 1 inch of water. Bake until tender, peel and cut into pieces.

In a skillet, melt butter, saute onion and pepper until onion is transluscent.

Place 1/2 cooked squash into a blender (I use a VitaMix) and blend into a puree. Add all other ingredients. Pour into a pot or crock pot. Puree the rest of the squash and ingredients. Turn heat on low until ready to serve.

This is a great soup to prepare ahead and put in a crock pot.

Adapted from The Cottage cookbook by Jane & Michael Stern.
The Cottage Restaurant is in LaJolla, California.