Cream Of Acorn Squash Soup

• 1/4 cup butter (1/2 stick)
• 2 medium onions, thinly sliced
• 1 large acorn squash, peeled, seeded and cut into small pieces
• 3 cups chicken stock (preferably homemade)
• 1 cup unsweetened apple cider
• 1 cup heavy cream
• 1 pinch curry
• salt & freshly ground black pepper
• minced fresh parsley

1. Melt butter in heavy large saucepan over medium heat.
2. Add onions and cook, stirring occasionally, about 5 minutes- do not brown.
3. Add squash, chicken stock and apple cider and simmer until squash is tender, about 20 minutes.
4. Puree mixture in processor or blender; strain into another saucepan and place over medium heat.
5. Stir in cream and heat through;do not boil.
6. Add curry powder and season to taste with salt and pepper.
7. Ladle soup into bowls, garnish with minced parsley and serve.

butter, onions, acorn squash, chicken stock, apple cider, heavy cream, curry, salt, fresh parsley

Taken from www.food.com/recipe/cream-of-acorn-squash-soup-390156 (may not work)