Recipe - Apple And Butternut Squash Soup

3 tablespoon Unsalted Butter
1 lg Onion, chopped
2 tablespoon Curry Powder
1 teaspoon Chili Powder
2 One half cup Chicken Broth
3 pound Butternut Squash, peeled,
Seeded and cubed (8 cups)
21 ounce Granny Smith Apples, peeled,
Cored, and chopped (3 cups)
Salt and Pepper
One half cup Heavy Cream
2 One half cup Chicken Broth
1 tablespoon Fresh Parsley, chopped, or
1 tablespoon 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 One half cups chicken
broth, squash, apples, and salt and pepper to taste. Bring to a boil.
Reduce heat. Cover and simmer 3045 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 One half cups chicken broth. Bring just to simmering. Ladle
soup into warm bowls. Garnish with parsley.

Source: Victoria Magazine, January 1994 Typed by Katherine Smith

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini