Butternut Squash Bisque

adapted from Jewish Vegetarian Year Cookbook - p. 66

2 tsp olive oil
2 lge carrots, peeled and sliced
1 cup chopped onion
1 clove garlic, minced
1 Tbsp minced fresh ginger
2 tsp curry powder
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
2 medium butternut squash, about 2 lbs each, peeled, seeded and cut into chunks
1/2 to 3 cups unsweetened apple juice

Melt olive oil in a 3 qt saucepan over medium heat. Add carrots, onion and garlic. Cook over medium-high heat until tender, about 5 minutes. Add ginger, curry, cinnamon and nutmeg. Cook for 1 minute. Add squash and apple juice. Heat to a boil. Cover, reduce heat and simmer for 15 minutes or until squash is tender. Puree soup in several batches in blender or processor until smooth. Reheat. May be served hot or chilled.

Serves 6-8.

Adjust consistency by varying amount of apple juice. I make with 1/2 cup for a somewhat chunky soup.