This is the most-requested soup I make...it has convinced several people to hang around my house, offering to peel, chop, fix leaky faucets, or entertain until the soup was ready to eat. It won't look pretty while it's simmering--it'll suggest a brownish, murky, apple-y stew--but once the blender does its magic, you get this lovely, sunny winter-spirit-lifting yellow. All the "work" is in the chopping; it's quite easy to finish once everything's in the pot. You'll get a chance at the end to perfect your salting skills. Curried Butternut Squash Soup 1 large leek, dark green tops discarded, rinsed well and sliced thinly 5 cloves garlic, chopped a little vegetable or olive oil 1 teaspoon ground cumin 1 tablespoon curry powder 1/2 teaspoon cayenne pepper 3 pounds butternut squash, peeled and cubed (about 6 cups) 1 pound Granny Smith apples, peeled and chopped (3 to 4 cups) 6 cups water 1/3 cup whipping cream salt & pepper chopped cilantro or parsley fo...