Apple And Butternut Squash Soup Recipe

• 3 Tbsp. Unsalted Butter
• 1 lrg Onion, minced
• 2 Tbsp. Curry Pwdr
• 1 tsp Chili Pwdr
• 2 1/2 c. Chicken Broth
• 3 lb Butternut Squash, peeled, Seeded and cubed (8 c.)
• 21 ounce Granny Smith Apples, peeled, Cored, and minced (3 c.) Salt and Pepper
• 1/2 c. Heavy Cream
• 2 1/2 c. Chicken Broth
• 1 Tbsp. Fresh Parsley, minced, or possibly
• 1 Tbsp. Fresh Cilantro, minced

1. In a large heavy pot, heat butter over medium heat.
2. Add in onions and saute/fry till translucent/soft, about 5 min.
3. Add in curry pwdr and chili pwdr.
4. Mix well.
5. Cook, stirring occasionally, 5 min.
6. Stir in 2 1/2 c. chicken broth, squash, apples, and salt and pepper to taste.
7. Bring to a boil.
8. Reduce heat.
9. Cover and simmer 30-45 min till squash is very tender, stirring occasionally.
10. Strain soup, reserving 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 c. chicken broth.
13. Bring just to simmering.
14. Ladle soup into hot bowls.
15. Garnish with parsley.

butter, onion, curry, chicken broth, butternut, apples, heavy cream, chicken broth, fresh parsley, fresh cilantro

Taken from cookeatshare.com/recipes/apple-and-butternut-squash-soup-66053 (may not work)