Butternut Squash Soup...mmmm

This soup is so delicious. I know I say that about everything on here. But I only put the stuff I really love on here. This soup is very easy, just requires a little bit of time. I really love butternut squash soup, and I couldn't find a recipe that I love, so I came up with this.....

Ingredients

1 medium Butternut squash - 2-3 lbs
1 medium onion
3 tbs butter
4 cups chicken broth - may need more if soup is too think
1 1/2 cup applesauce
1 tsp. curry powder
1 tsp. ginger powder (you can add more of each of these for a stronger taste)

Directions

Cut the squash in half and scoop out the seeds. Cut each half in half again, long ways, to have four pieces. Put squash on a greased cookie sheet, skin side down, and put into a 400 degree oven for about 30-40 minutes, until soft. Cooking time will vary depending on the size of the squash. In the mean time saute the onions in the butter until soft. Once onions are soft add the chicken broth, curry, and ginger and let simmer for 10 minutes.
Once squash is done, let cool enough to handle, then take skins off and put squash in with onions. Then add the applesauce. Put everything in a blender and blend until smooth. You only want to fill the blender a little over half full each time, or you will have a big mess. You will probably need to do it in 4 batches or so. Put the soup into a pot, stir together. When serving, top with a little sour cream for a little extra bite.

Ingredients

1 pound prepared pizza dough

3/4 cup sugar

1 1/2 teaspoons ground cinnamon

Vegetable oil, for deep-frying

Olive oil, for deep-frying

Directions

Roll out the dough on a lightly floured surface to 1/2-inch thickness. Using a floured 2-inch cookie cutter, cut out doughnut rounds. Using a floured 1-inch cookie cutter, cut out a hole in the center of each doughnut. Gather the dough scraps and reroll. Cut out more doughnuts.

Whisk the sugar and cinnamon in a medium bowl to blend. Set the cinnamon-sugar aside.

Pour equal parts of vegetable oil and olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 375 degrees F. Working in batches, fry the doughnuts until they puff but are still pale, about 45 seconds per side. Using a slotted spoon, transfer the doughnuts to paper towels to drain. Cool slightly. While the doughnuts are still warm, generously coat each 2 times with the cinnamon-sugar. Serve warm.