Butternut Squash and Apple Soup

• 3 tablespoons unsalted butter
• 1 large onion, chopped
• 2 tablespoons curry powder
• 1 teaspoon chili powder
• 116 teaspoon cayenne pepper
• 5 cups chicken stock or 5 cups chicken broth, divided
• 3 lbs butternut squash, peeled, Seeded and cubed (8 cups)
• 21 ounces granny smith apples, peeled, Cored, and chopped (3 cups)
• 12 teaspoon salt
• 14 teaspoon pepper, fesh cracked
• 12 cup heavy cream
• 1 tablespoon fresh parsley or 1 tablespoon cilantro, chopped

1. In a large heavy pot, melt butter over medium heat.
2. Add onions and saute until translucent, about 5 minutes.
3. Add curry powder and chili powder.
4. Mix well.
5. Cook, stirring occasionally, 5 minutes.
6. Stir in 2 1/2cups chicken broth, squash, apples, and salt and pepper to taste.
7. Bring to a boil.
8. Reduce heat.
9. Cover and simmer 30-45 minutes until squash is very tender, stirring occasionally.
10. Strain soup, reserving the liquid.
11. Puree vegetables in a food processor in several batches.
12. In same pot, combine vegetable puree, reserved cooking liquid, cream, and 2 1/2 cups chicken broth adjust salt and peper to taste.
13. Bring just to simmering.
14. Ladle soup into warm bowls.
15. Garnish with parsley.

unsalted butter, onion, curry powder, chili powder, cayenne pepper, chicken, butternut squash, granny smith apples, salt, pepper, heavy cream, parsley

Taken from www.food.com/recipe/butternut-squash-and-apple-soup-322400 (may not work)