Apple Soup

Ingredients

 * 25 ml (1 fl oz) sunflower oil
 * 15 g (½ oz) butter
 * 1 large onion, chopped
 * 450 g (1 lb) butternut squash, peeled and cubed
 * 200 g (7 oz) peeled and cubed potato
 * 2 medium eating apples, peeled and cubed
 * ½ teaspoon ground turmeric
 * 1 teaspoon curry powder
 * ½ teaspoon ground cinnamon
 * ½ teaspoon ground ginger
 * 750 ml (1¼ pints) chicken stock
 * ½ teaspoon salt
 * 1 bay leaf
 * small pinch of sugar
 * 100 ml (4 fl oz) milk
 * 25 ml (1 fl oz) brandy

Directions
TO SERVE
 * 1) whipped or soured cream
 * 2) a little paprika or 1 tablespoon chopped fresh chives
 * 3) Heat the oil and butter in a large pan, add the onion and sauté until golden.
 * 4) Add the squash, potato, apples and spices and toss together over a low heat for about 2 minutes, until the fruit and vegetables are coated and the aromas of the spices are released.
 * 5) Add the stock, salt, bay leaf and sugar, bring to the boil, cover and simmer gently for about 25 minutes until the vegetables are soft.
 * 6) Cool until lukewarm, then remove the bay leaf.
 * 7) Puree the soup in a blender until absolutely smooth.
 * 8) Reheat gently in a clean pan, adding just enough ,ilk to give a medium-thick consistency.
 * 9) Add the brandy and heat through without boiling.
 * 10) Ladle the soup into warmed bowls, top each one with a little cream and dust with paprika or sprinkle with chopped chives.