Soup: Curried Butternut Squash and Apple Soup

1/4 cup butter
2 medium yellow onions, chopped
2 cloves garlic, minced
1 tablespoon curry powder
2 pounds butternut squash, peeled, seeded and coarsely chopped
2 (14.5-ounce) cans vegetable stock
1 tart green apple, cored and chopped
1/4 cup pine nuts, toasted
1 tablespoon tawny port
1/8 tablespoon ground black pepper

Heat butter in a heavy stockpot over medium heat. Add the onions and cook, stirring often, until softened, about 10 minutes. Add garlic and curry powder and cook, stirring, for 1 minute.

Add vegetable broth, squash and apple to stockpot; cover and cook until squash is soft, about 20 minutes.Then remove soup from heat. Cool, stirring continuously until soup can be transferred to blender of food processor. Puree soup (more easily done in 2 to 3 batches); return pureed soup to stockpot. Reheat, stirring in port and black pepper. Ladle into soup bowls and garnish with pine nuts.