Harvest Soup

1 butternut or acorn squash
2 Granny Smith apples, peeled and cored
1 medium onion, chopped
1 small potato, peeled and cubed
2 carrots, peeled and chopped
4 cups homemade chicken stock
2 tsp. curry powder (to taste)
1 tsp. salt
½ tsp. white pepper
Apple cider

Peel, seed and cube squash, reserve seeds. Place stock in large pot and bring to a boil. Turn heat to medium and add squash, apple, onion and carrot. Cook until veggies are tender. Strain veggies, reserving liquid. Puree veggies with reserved liquid and place back on stove, medium heat. Add seasonings and adjust to taste. Simmer 10 minutes to blend flavours. If too thick, thin with cider or apple juice. Toast cleaned seeds in toaster oven 300º F. until golden brown. Cool and use as garnish for yummy soup. Freezes well.
Makes 6 servings.

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