Curried Butternut Squash and Apple Soup

Curried Butternut Squash and Apple Soup
Serves 6-8
1 large butternut squash (about 1.3kg), peeled, seeds removed and chopped
2 onions, roughly chopped
3 eating apples, peeled cored and chopped
1tbsp oil (vegetable or olive)
1tbsp medium curry powder
1.5 litres vegetable stock
Crème fraiche to serve
1 Heat the oil in a large saucepan and cook the onions for 5-10 minutes until softened but not browned, then stir in the curry powder and cook for a further minute.
2 Add the squash, apple and stock, bring to the boil, then reduce the heat and simmer for 20-30 minutes until everything is soft.
3 Blend until smooth (in a processor or with a stick blender).
4 Reheat and adjust the seasoning if necessary, the soup can also be thinned with water if needed.
5 Divide between the bowls and add a teaspoon of crème fraiche.