Curried Pumpkin and Squash Soup

Curried Pumpkin and Squash Soup

Preheat oven to 375-degrees
12 ounces pumpkin
12 ounces winter squash (Hubbard or butternut)
1 cup chopped onions
1/2 cup chopped celery
1 large sweet apple, peeled, cored and chopped
1 1/2 tsp sea salt or to taste
1/4 tsp fresh cracked black pepper
3 cups chicken stock or vegetable stock
1 cup buttermilk
1 tsp lemon juice
 
Back squash and pumpkin in preheated over for 30-40 minutes or until tender.
Meanwhile, in a saucepan over medium heat place olive oil.  Add onions, celery, apple, salt and pepper.  Cover and cook, stirring occasionally, for 5 minutes. Add curry powder, stock and bay leaf; bring to a boil.  Reduce heat and simmer for 30 minutes.  Discard bay leaf.
 
When baked squash and pumking are cook enough to handle, remove seeds (discard or clean and roast as garnish); peel and cut the flesh into chunks.
 
In a blender or food processor, puree soup mixture with squash and pumkin.  Return to saucepan; add buttermilk and lemon juice.  Adjust seasoning to taste.  Heat soup through, but do not boil.