3 tb Unsalted Butter

1 lg Onion, chopped

2 tb Curry Powder

1 ts Chili Powder

2 1/2 c 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 c Heavy Cream

2 1/2 c Chicken Broth

1 tb Fresh Parsley, chopped, or

1 tb Fresh Cilantro, chopped

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. Source: Victoria Magazine, January 1994 Typed by Katherine Smith