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Apple & butternut squash soup

Yield: 10 Servings

Ingredients:

• 3 tb Unsalted Butter
• 1 lg Onion chopped
• 2 tb Curry Powder
• 1 ts Chili Powder
• 2 1/2 c Chicken Broth
• 3 lb Butternut Squash peeled Seeded and cubed (8 cups)
• 21 oz Granny Smith Apples

Instructions:

peeled Cored and chopped (3 cups) Salt and Pepper 1/2 c Heavy Cream 2 1/2 c Chicken Broth 1 tb Fresh Parsley chopped or 1 tb Fresh Cilantro chopped In a large heavy pot melt butter over medium heat. Add onions and saute until translucent about 5 minutes. Add curry powder and chili powder. Mix well. Cook stirring occasionally 5 minutes. Stir in 2 1/2 cups chicken broth squash apples and salt and pepper to taste. Bring to a boil. Reduce heat. Cover and simmer 30-45 minutes until squash is very tender stirring occasionally. Strain soup reserving liquid. Puree vegetables in a food processor in several batches. In same pot combine vegetable puree reserved cooking liquid cream and 2 1/2 cups chicken broth. Bring just to simmering. Ladle soup into warm bowls. Garnish with parsley. Source: Victoria Magazine January 1994 Typed by Katherine Smith

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