1. In a large pot, melt butter over medium heat. Add onion and garlic; sauté for about 5 minutes or until softened. Stir in curry powder, squash and apples and sauté for 2 minutes. Add chicken broth, cover and bring to a boil. Reduce heat to medium-low and simmer, covered, for 15-20 minutes or until squash and apples are soft.
2. Using an immersion blender in a pot, or transferring soup in batches to an upright blender, purée until smooth. Return to pot, if necessary.
3. Stir in warm milk and reheat soup over medium heat, stirring, until steaming (do not let boil). Season to taste with up to 1/2 tsp (2 mL) salt and pepper. Ladle into warmed bowls and garnish with fresh herbs if desired.
Recipe and photo are provided by Dairy Farmers of Canada. For more recipe ideas, visit dairygoodness.ca.