Curried Chicken And Butternut Soup

• 2 whole Chicken Breast
• 1 whole Sweet Onion, Sliced Thin
• 2 Tablespoons Olive Oil
• Salt And Pepper, to taste
• 4 whole Yellow Delicious Apples Cored And Diced
• 4 cups Diced Fresh Butternut Squash
• 2 cups Chicken Stock
• 2 cups Apple Cider
• 1/4 teaspoons Pumpkin Pie Spice
• 1 Tablespoon Curry Powder
• 1 cup Heavy Cream
• 1 Tablespoon Butter
• Crusty Bread, To Serve

1. Put chicken and sliced onions on a baking sheet. Drizzle with olive oil and season with salt and pepper. Bake at 350u0b0F. Once onions are golden, remove and continue to bake chicken until fully cooked. Remove and cool.
2. While those are baking, cube apples and squash and put into a pot with the stock, cider, pumpkin spice, and curry powder. Cook about 1 hour on medium until apples and squash are very, very tender. Remove from heat, add to a blender and blend till smooth. I usually have to split it into two batches at this point. (It is VERY important to be careful and not cover the blender as it may explode. I fold a towel over the top and put my hand there to keep from splattering.)
3. Once smooth, return to the pot on medium/low heat. Shred chicken and add, with heavy cream, and butter. Simmer for about 15 minutes.
4. Serve with crusty bread.

chicken, sweet onion, olive oil, salt, yellow delicious apples, fresh butternut, chicken, apple cider, ubc, curry, heavy cream, butter, crusty bread

Taken from tastykitchen.com/recipes/soups/curried-chicken-and-butternut-soup/ (may not work)