Recipe for Apple And Butternut Squash Soup


3 tablespoon unsalted butter
1 large onion, chopped
2 tablespoon curry powder
1 teaspoon chili powder
2 1/2 cup chicken broth
3 lb butternut squash, peeled,
1 seeded and cubed (8 cups)
21 oz granny smith apples, peeled,
1 cored, and chopped (3 cups)
1 salt and pepper
1/2 cup heavy cream
2 1/2 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 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.

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