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"Diana, just a quick heads up to let you know we are still using your cookbook and the guys will often be heard saying what would Diana say about this or that....really good feed back... I made your potato salad and the oriental coleslaw on Sat. for a family luncheon and had rave reviews so thanks again."

Maeghan Henke
BC Hydro

Butternut Squash Soup – makes 6 generous servings

June 19th, 2012

1 medium butternut squash, peeled, seeds removed and diced

2 green apples, peeled, cored and diced

1 tbsp olive oil

1 yellow onion finely chopped

2 Tsp curry powder

2.5 cups low sodium vegetable stock

1 tsp chopped sage

2/3 cup 100% pure apple juice

Salt and pepper to taste

Garnish

½ cup plain fat free Greek style yogurt

2 tsp horseradish

½ tsp curry powder

Curry powder and fresh sage leaves for garnish

Sautee onions in olive oil until soft, add curry powder and stir 2 minutes.
Add stock, squash, apples and sage and bring to a boil.
Reduce heat, cover and simmer 20 minutes or until squash is soft.
Cool slightly.
Puree soup in a blender or food processor. Return rinsed pot and add apple juice, salt and pepper and reheat gently without boiling.
Meanwhile, mix yogurt, curry powder and horseradish for garnish.
Ladle soup into bowls, top with a spoonful of yogurt, garnish with curry powder and a sage leaf and serve.