1 Butternut Squash - peeled and cut into 1" cubes(about 6 cups)
2 Granny Smith Apples - peeled and cut into 1" pieces
3 medium Yellow Onions
1 Tablespoon Thai Red Curry Paste
1 Tablespoon Earth Balance
6 Cups Vegetable Broth
1 8oz. Package Soy Cream Cheese (I used Tofutti brand - better than cream cheese)
Melt the Earth Balance in a large stock pot, add the onions and saute until soft and translucent. Add to the Onions the Squash, Apples, Curry Paste and mix until combined.
Working in small batches - put approximately 1/4 of the soup into the blender at a time - puree until smooth - transfer into a bowl until all of it has been pureed and then return to the stock pot.
|Return to the stove over low heat, whisk in|
the soy cream cheese until well blended.