Butternut Squash Soup

This recipe is based on one that a friend made a couple of weekends ago - it was excellent but somehow her version came out a bit spicier.  I think adding cayenne pepper or some jalapenos would not be a bad idea here.  The version below is what we make this past Sunday and it was delicious.  I am also thinking to experiment next time, I wonder how it would come out if we substitute silken tofu for the soy cream cheese - that might also give it the creamy texture - something to try next time.

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.

Add  the vegetable broth and simmer for about 1/2 hour until the apples and squash are softened.

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.