Butternut Squash Apple Soup

Directions

1. Step 1
   In a large pot or Dutch oven, melt the butter over medium heat.  Add the onion, carrot and celery. Cook for 5-7 minutes, until onions are just soft.  

2. Step 2
   Stir in butternut squash, ginger and curry powder.  Cook for another 3 minutes.

3. Step 3
   Pour in the vegetable broth and bring to a boil over high heat. Cover and reduce to a simmer. Continue to simmer for 20 minutes, or until the squash and carrots are soft.

4. Step 4
   Use an immersion blender to puree the soup, or work in batches and transfer to a standing blender or food processor to puree, returning back to the pot. 

5. Step 5
   Stir in the apple butter until fully combined.  Season with salt and pepper to taste. Serve hot.