Spiced Butternut-Pumpkin Soup

Ingredients

• 2  bay leaves 
• 2 tablespoons butter 
• 1.8 lb butternut squash cubed peeled
• 2 tablespoons ginger fresh finely grated
• 3  garlic cloves minced
• 1 large apples i use 2 granny smith apples cubed peeled
• 0.5 teaspoon ground pepper 
• 1 tablespoon juice of lime fresh
• 32 oz chicken broth low-sodium
• 1.8 lb pumpkin cubed peeled
• 1 large bell pepper red chopped
• 1.5 teaspoons curry paste red
• 4 servings salt and pepper to taste
• 1 large onion diced sweet
• 1 large sweet potatoes and into cubed peeled
• 0.8 cup whipping cream 

Equipment

• blender
• dutch oven

Directions

1. Melt butter in a large Dutch oven over medium-high heat; add onion and bell pepper, and saut 8 minutes or until onion is golden. Stir in garlic and ginger, and cook 1 minute.
2. Add squash, next 7 ingredients, and 4 cups water. Bring to a boil, reduce heat to medium-low, and simmer 20 minutes or until vegetables are tender.
3. Remove from heat, and let stand 30 minutes, stirring occasionally.
4. Remove and discard bay leaves.
5. Process soup, in batches, in a blender until smooth. Return to Dutch oven, and stir in cream. Bring to a simmer over medium heat; stir in lime juice, and season with salt and pepper to taste.
6. *1 tsp. curry powder may be substituted.
7. Note: 3 lb. butternut squash may be substituted for 1 3/4 lb. butternut squash and 1 3/4 lb. pumpkin.