Autumn 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.