CURRY-SCENTED BUTTERNUT SQUASH SOUP

1 butternut squash (about 1.1 kg), cubed (about 2 cups)

2 large apples

3 onions

2 Tbsp butter

1/4 cup packed brown sugar

1 1/2 Tbsp curry powder

6 cups stock

250 g mascarpone

2 tsp salt

sour cream - optional

chives - optional

Cook onions until softened.

Add squash, apples, brown sugar, curry.

Add stock.

Simmer about 25 minutes.

Blend.

Mix in mascarpone.

Serve, eat, enjoy!