Butternut Squash Soup

Peel squash, remove seeds and chop the flesh.  Peel, core and chop the apple.

Heat butter in a large pan.  Add onion and cook, stirring for 5 minutes, until soft.  Stir in the curry powder and cook stirring constantly for 2 minutes.

Add stock, squash, apple and sage.  Bring to a boil, lower heat, cover and simmer 20 minutes, until apple, squash and sage are soft.

Puree soup in a blender or food processor.  Return soup to the pan and add apple juice.  Reheat gently without boiling.  Season to taste.  Serve.