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Curried Butternut Squash Soup

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CURRIED BUTTERNUT SQUASH SOUP
 Categories: Soups
      Yield: 4 Servings
 
      4 tb Butter
      2 c  Onions, yellow, chopped
      4 ts Curry powder
      2    Butternut squash
      2    Apples
      3 c  Chicken Stock
      1 c  Apple juice
           Salt & pepper
      1    Granny Smith apple
 
  Squash and apples complement each other naturally; curry adds an
  exotic note. Feel free to experiment with other types of winter or
  summer squash.
  
    Melt the butter in a pot. Add chopped onions and curry powder and
  cook, covered, over low heat until onions are tender, about 25
  minutes.
    Meanwhile peel the squash (about 3 lbs). A regular vegetable peeler
  works best. Scrape out the seeds and chop the flesh.
    When the onions are tender, pour in the stock, add squash and the 2
  apples (peeled, cored and chopped). Bring to a boil. Reduce heat and
  simmer, partially covered, until squash and apples are very tender,
  about 25 minutes.
    Pour the soup through a strainer, reserving liquid, and transfer the
  solids to the bowl of a food processor fitted with a steel blade, or
  use a food mill fitted with a medium disk. Add 1 cup of the cooking
  stock and process until smooth.
    Return the pur‚ed soup to the pot and add apple juice and additional
  cooking liquid, about 2 cups, until the soup is of desired
  consistency.
    Season to taste with salt and pepper, simmer briefly to blend and
  heat through. Shred Granny Smith apple, unpeeled. Serve soup
  immediately, garnished with shredded apple.
 
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