Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Unsalted Butter 21 oz Granny Smith Apples, peeled,
1 lg Onion, chopped Cored, and chopped (3 cups)
2 tb Curry Powder Salt and Pepper
1 ts Chili Powder 1/2 c Heavy Cream
2 1/2 c Chicken Broth 2 1/2 c Chicken Broth
3 lb Butternut Squash, peeled, 1 tb Fresh Parsley, chopped, or
Seeded and cubed (8 cups) 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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