Butternut Soup


1 onion
1 butternut squash
1-2 zucchini
1 peeled apple
vegetable broth
olive oil
1 pinch of curry powder
fresh cream (optional)
salt and pepper to taste

Saute the chopped onion in some olive oil at the bottom of a pot or saucepan. When the onion turns translucent, add the cubed butternut, chopped zucchini and apple and saute for a couple of minutes. Cover with vegetable broth, add the curry and cook for about 20 minutes or until the squash is soft.
Puree the soup and stir in the cream.