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Apple & Butternut Squash Soup

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: APPLE & BUTTERNUT SQUASH SOUP
 Categories: Soups, Fruits, Cyberealm
      Yield: 10 Servings
 
      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
 
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