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Photograph from the Round Barn Winery in Baroda, Michigan

This delightful and interesting soup is the signature soup at the Troppo restaurant in Lansing, MI. The recipe and photo appeared in the August 22, 2007 Lansing State Journal newspaper. Article by Anne Erickson.

3 tablespoons extra-virgin olive oil or vegetable oil
1 cup chopped onions
4 cloves garlic, minced
1 tablespoon curry powder
1 teaspoon ground cumin
Red (cayenne) pepper to taste
2 1/2 pounds butternut squash, peeled, seeded, halved lengthwise, and sliced thin
3 cups vegetable or chicken broth
3 cups water
1 pound tart apples, peeled, cored, and chopped
Salt and pepper to taste

In a large soup pot over medium heat, heat olive or vegetable oil. Add onion and saute until golden brown. Add garlic, curry powder, cumin, and cayenne pepper; cook, stirring constantly, 30 seconds. Add squash, vegetable or chicken broth, water, and apples. Bring liquid to a boil; reduce heat to low and simmer, covered, 25 minutes or until squash is tender. Remove from heat and cool 15 to 20 minutes.

Puree mixture in a blender or food processor, in batches, and transfer back into soup pot. Season with salt and pepper.

NOTE: At this point, soup may be refrigerated until ready to serve.

To serve, warm over low heat, stirring until hot. Remove from heat and serve in soup bowls.

Makes 6 servings.