Curried Apple Squash Soup

Abruptly, Ole'man winter decided to show up with a vengeance this week. After a temperate winter with little  snow, we got an almost constant storm this past week, with about 30 inches of new powder. Now, I'm a fan of snow as much as the next gal, but when I looked out my window this afternoon to see it snowing AGAIN, it's time I put my foot down. I love winter, but I love spring more, and I would like it to make an appearance sometime before May.This winter wonderland has got me in the mood for soup big time, and it's basically all I've been able to eat for the last five days. Seriously. Here's a breakdown of my ridiculous last weeks soup consumption:

Monday: Lunch: French Onion, Dinner: Chicken and Sweet Potato.

Tuesday: Dinner: Spicy Vegetable

Wednesday:  Lunch:Wild Rice

Thursday: Lunch: Cream of Broccoli

Friday: Lunch: Tomato Basil, Dinner: Miso with tofu.

Saturday and Sunday: Leftover Tomato basil and Miso with tofu...

Clearly, it may soon be time for an intervention. My boyfriend and closest loved ones are going to drag me away from the bain-marie, kicking and screaming, lashing out at them with my soup spoon, clinging desperately to a fistful of bay leaves...

Absurd as it is, when I was obsessing over what to make for dinner tonight as I often do when I have a few days off, I decided I could only find satisfaction from making my favorite recipe for c squash soup. I will eventually get sick of soup, but surely not until it stops snowing.

Curried Apple and Squash Soup

-1/4 cup butter

-roughly 3 lb. butternut squash, peeled, seeded, cut into small chunks.

-1 large onion

-1 T. curry powder

-2 large Granny Smith apples, peeled, cored and chopped into small pieces

-4-5 cups vegetable stock

-1 cup half and half

-1 T. Worcestershire sauce

-Salt and pepper

Directions: Melt butter in large saucepan and saute squash and onions for about 20 minutes on medium-low heat. Stir in curry and saute about 30 seconds. Add chopped apples and continue to saute until they have softened. Add stock and boil, then reduce heat and continue to simmer until all veggies are softened. Puree soup in blender, and then return to pan. Add half and half, and season with worcestershire sauce and salt and pepper. Serve warm.

 I made a double batch of this soup. Because I guess  I have an unusual attachment to soup at this particular time in my life. And once you taste it, you'll want to double it too, trust me!

It turns out a gorgeous golden color. 

The apples give it a fresh, sweet taste, and the nutty and delicious texture of the squash makes this a match made in heaven.

 Indulge your inner soup addict.  It will be spring soon, and all anyone will be able to eat is salads  and Cadbury eggs, so get it out of your system while it's still winter-y and cold out!