Spiced Butternut-Pumpkin Soup

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Southern Living


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2 tablespoons butter

1 large sweet onion, diced

1 large red bell pepper, chopped

3 garlic cloves, minced

2 tablespoons finely grated fresh ginger

1 medium-size butternut squash, peeled and cubed (about 1 3/4 lb.)

1 small pumpkin, peeled and cubed (about 1 3/4 lb.)

1 large sweet potato, peeled and cubed

1 large Granny Smith apple, peeled and cubed

1 (32-oz.) container low-sodium chicken broth

2 bay leaves

1 1/2 teaspoons red curry paste*

1/2 teaspoon ground pepper

3/4 cup whipping cream

1 tablespoon fresh lime juice

Salt and pepper to taste

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