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"  This easy-to-make, spiced-but-not-too-spicy soup is a perfect fall soup that would also be a tasty starter to a Thanksgiving dinner. Best of all you can make it ahead of time (2 days ahead) and refrigerate it. Just heat and serve. This is also a great recipe to have the kids &amp;quot;help&amp;quot; with. BUTTERNUT SQUASH AND APPLE SOUP WITH CURRY AND SAGE This is an ovo-lacto vegetarian recipe and could very easily be made vegan by substituting margarine or olive oil for the butter, and omitting the dairy. Tip: The beans add silkiness and body to the soup without having to add cream.  1 stick (1/2 cup) of best-quality unsalted butter 3 16 oz. packages of raw, cut-up butternut squash (available at Trader Joe&amp;#039;s) 1 onion, diced 2 apples (tart, sweet or a combo), peeled, cored, and chopped 1-2 sprigs of fresh sage (6-8 leaves) 2 tbsps. Madras curry powder 2 boxes (8 cups) Imagine &amp;quot;No Chicken&amp;quot; broth or regular chicken broth 1/2 can of cannelini (white) beans 1 cup of milk or half-and-half (optional, add if you want extra richness) salt and pepper to taste  In a large soup pot, melt butter over medium heat and add squash, onion, apple, sage, and curry powder. Cook for about 5-10 minutes, stirring often and being careful not to scorch the bottom. Remove all but one sage leaf. Add broth and beans and bring to a simmer. Cover, lower heat, and simmer for 30-40 minutes stirring occassionally. Turn off heat and stick-blend (or process) until velvety smooth. Add milk or half-and-half if desired, stir and warm through. Check seasonings. Serve at once. Makes about 2 quarts of soup and leftovers can be frozen. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/a37998/butternut-squash-apple-soup-curry-sage-recipe/?src=rss>