Nutritarian Curried Squash and Apple Soup

This is a wonderful fall soup. Despite its puréed consistency it is quite filling. I could hardly finish a cup and a half yesterday for lunch. The spices take what looks like a butternut squash soup and kicks it up a notch. My version of this recipe makes a very large batch. You'd have enough for a week of lunches plus leftovers to freeze. Feel free to cut the recipe in half!

Nutritarian Curried Squash and Apple Soup
Inspired by Forks Over Knives Cookbook
Ingredients:
2 Medium White Onion, diced
2 Large Winter Squash, peeled and chopped (I used 1 acorn and 1 butternut)
4 Granny Smith Apples, cored and chopped
2 C Unsweetened Apple Cider*
6 C Low-sodium Veggie Stock
2 T Curry Powder
1/4 t Garam Masala
1/4 t Tumeric
1/8 t Cayenne Pepper

Directions: Dry sauté onions in large stock pot over medium heat until browned. Add spices and stir for 30 seconds. Add all other ingredients and bring to a boil. Simmer for about 30 minutes until squash is tender. Purée in batches using a high powered blender (Vitamix will yield VERY creamy results). Alternatively, purée in pot using an immersion blender. Serve with fresh cracked black pepper.

*For me, the apple cider caused the soup to be a touch too sweet. I would omit the cider and replace with and additional 2 cups of veggie stock.