1/4 c. peanut oil
2 lbs. butternut squash, peeled, seeded & diced (4 c.)
2 tart apples, peeled, cored & diced (2 c.)
1 onion, peeled & chopped (1 c.)
3/4 tsp. curry powder
3/4 tsp. ground mace
1/2 tsp. ground cardamom
1 c. cider
1 qt. chicken stock (best with homemade)
1/4 tsp. white pepper
Salt to taste
Minced scallions, includes greens for garnish

1. Heat oil in stock pot over medium heat. Add squash, apples, onions, stir to coat and saute until onion is transparent, about 10 to 15 minutes.

2. Stir in mace, curry and cardamom and continue to cook until onion starts to brown.

3. Add cider, bring to boil and cook three minutes. Add stock, lower heat and simmer until squash is tender.

4. Transfer to food processor and process until smooth. Return to pot and cook until somewhat reduced.

5. Add salt, pepper and mix. Pour into bowls and add cream or yogurt if desired and sprinkle top with scallions. This can be made in batches and frozen.