Acorn Squash and Apple Soup

In a deep skillet, add olive oil and butter over medium heat. When butter melts, add onions, carrots, leek, and curry powder. Saute until vegetables are soft, about 5 minutes. Add squash and apples, saute for 5 minutes. Add the broth. Lower heat and simmer for 35-40 minutes, or until squash and apples are soft.

Remove soup from the heat and carefully (it will be hot – so do this in small batches) puree it in a blender (or you can use an immersion blender) until smooth and creamy. Return the puree to the pot over medium heat and add apple cider and cream. Stir. Add water or more broth, if the consistency is not to your liking. Add spices. Add more if desired, to your tastes.

Serve warm garnished with bacon and sour cream. Great with a gooey grilled cheese sandwich!