Curried Butternut Squash and Apple Soup

1 Butternut Squash, chopped
2 apples, chopped (I used one Granny Smith and one Red Delicious)
1 red onion, chopped
5 cloves of garlic, smashed
1 Tb Curry Powder (I used Penzey's Hot Curry)
1 cube of bullion (or use stock, which would be better)
Cayenne (add if your curry powder doesn't have much heat)

Chop everything up. It doesn't matter how big. I did about 1" cubes. Sautee the onions on medium-high until they get a little browned and clear. Add the garlic, just for a minute. Add the curry powder just for 30 seconds, stirring constantly. Add the butternut squash and apples. Cook it all together for a minute or so. Then add the bullion and water (4 - 6 cups, depending on size of squash). Let that come to a boil and then simmer until the squash and apples are soft. Then puree using an immersion blender or transfer to a regular blender. Add salt or curry powder as necessary. The idea is to have it a little hot and spicy and sweet. Add sour cream the bowls as desired.

We ate this with Marco's homemade bread. It was ridiculously good! For the babies I just took some of the apples and squash out before I pureed it. They ate it up!