3 tablespoons cold pressed olive oil
1 onion or 3 cloves garlic, chopped
1 butternut squash, chopped
2 apples, chopped
2 cups vegetable broth recipe
1 cup liquid non-dairy cream
1/4 teaspoon black pepper
1-1/2 teaspoons curry
1/2 teaspoon sea salt
Sauté onions in olive oil until lightly brown in an 8-quart pot. Add squash and apples. Continue cooking until squash and apples are soft. Remove pot from heat and blend ingredients in the pot with a hand blender or transfer to a tabletop blender. Add remaining ingredients, stir and cook for 15 minutes at low to medium heat. Soup can be served hot or cold.
