Curried Squash and Sweet Potato Soup

My friend and fellow CSA participant Laura gave me this recipe.  We also work together in the restaurant, and I have seen her sipping this concoction out of a water bottle a few times during hectic nights serving the masses.  So it is good cold as well as hot :)  It is also ridiculously easy to make.  The original recipe is from What's Cooking America's website.  It calls for all butternut squash, but I used a mix of that and sweet potatoes.  I also added a pear into the pound of apples the recipe calls for, which added to the soup's silky texture.  But it is still delicious with just apples.  I enjoyed it plain, but I think that it could benefit from a crunchy garnish of some sort.  Perhaps some crumbled bacon, or toasted and/or candied nuts of some kind.

Ingredients:

3 tablespoons extra-virgin olive oil or vegetable oil
1 cup chopped onions
4 cloves garlic, minced
1 tablespoon curry powder
1 teaspoon ground cumin
Red (cayenne) pepper to taste
2 1/2 pounds butternut squash, peeled, seeded, halved lengthwise, and sliced thin
3 cups vegetable or Chicken Stock
3 cups water
1 pound tart apples, peeled, cored, and chopped
Salt and pepper to taste

Preparation:

In a large soup pot over medium heat, heat olive or vegetable oil. Add onion and sauté until golden brown. Add garlic, curry powder, cumin, and cayenne pepper; cook, stirring constantly, 30 seconds. Add sliced squash, vegetable or chicken broth, water, and chopped apples. Bring liquid just to a boil; reduce heat to low and simmer, covered, 25 minutes or until squash is tender. Remove from heat and let cool at least 15 to 20 minutes.
Puree mixture in a blender or food processor, in batches, and transfer back into soup pot. Season with salt and pepper to taste.
NOTE: At this point, soup may be refrigerated until ready to serve.
To serve, warm over low heat, stirring until hot. Remove from heat and serve in soup bowls.
Makes 6 servings.