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Curried Squash-Apple Chowder

1 small sweet red pepper, chopped
1 medium onion, chopped
1/4 cup of apple juice
2 tablespoons of minced garlic
3 cups of chicken stock
3 cups of peeled and diced butternut squash
2 tart green onions, peeled and chopped
1 cup of sliced carrots
1 cup of diced potatoes
1 teaspoon of curry powder
1 teaspoon of grated fresh ginger
1/2 teaspoon of ground red pepper
1/2 cup of plain yogurt
1/3 cup of minced fresh parsley

In a Dutch oven, combine the chopped peppers, onions, apple juice, and garlic. Cook, stirring, over medium-high heat for 5 minutes, or until the onions are soft but not browned. Add the stock, squash, apples, carrots, potatoes, curry powder, ginger, and ground red pepper. Bring to a boil. Reduce the heat to medium. Cover and cook for 20 minutes, or until the squash is very soft. Process in a blender or food processor until smooth. Return to the pot and heat through. top each serving with a dollop of the yogurt. Sprinkle with the parsley. Serves 3 to 4.

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