Apple and Butternut Squash Soup   

Ingredients :
3	tbl	Unsalted Butter
1	lrg	Onion, chopped
2	tbl	Curry Powder
1	tsp	Chili Powder
2 1/2	cup	Chicken Broth
3	lb	Butternut Squash, peeled,
		Seeded and cubed (8 cups)
21	oz	Granny Smith Apples, peeled,
		Cored, and chopped (3 cups)
		Salt and Pepper
1/2	cup	Heavy Cream
2 1/2	cup	Chicken Broth
1	tbl	Fresh Parsley, chopped, or
1	tbl	Fresh Cilantro, chopped

How to cook :

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.
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.

Tags : Soups Fruits

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