Apple And Butternut Squash Soup



3 tablespoons unsalted butter
1 large onion, chopped
2 tablespoons curry powder
1 teaspoon chili powder
2 1/2 cups chicken broth
3 pounds butternut squash, peeled, seeded and cubed
3 cups Granny Smith Apples, peeled, cored, and chopped
salt and pepper
1/2 cup heavy cream
2 1/2 cups chicken broth
1 tablespoon fresh parsley, chopped
OR
1 tablespoon fresh cilantro, chopped

1. 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.
2. 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.

Yields: 10 portions

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