Ingredients

3 Tablespoons butter

1 sweet onion, peeled and chopped

1 large carrot, peeled and chopped

1 celery rib, chopped

1 (3-4 lb) butternut squash, peeled, seeded and chopped

1/2 teaspoon ground ginger

1 teaspoon curry powder

3 2ounces vegetable broth

3/4 cup MUSSELMAN’S® Apple Butter

salt and pepper to taste

 Directions

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.  

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

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. 

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. 

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

Serve hot.