Apple & Butternut Squash Soup

From Joyce Calanchini

3 tablespoons unsalted butter
2 large onions, chopped
2 tablespoons curry powder
5 cups chicken stock
1 large butternut squash (approximately 8 cups)*
1 firm, tart apple, peeled, cored, and diced
1/2 cup heavy cream (optional)
1 tablespoon chopped fresh parsley

*Puncture squash and pre-cook in a microwave until soft enough to peel and chop easily.

In a heavy skillet, melt the butter over medium heat. Add the onions and saute until translucent, approximately 5 minutes. Add the curry powder and cook for another 5 minutes. Add half the stock and bring to a boil.

Transfer the mixture to a soup kettle, add the squash and apple, and season with salt and pepper. Bring to a boil, reduce the heat and simmer until the everything is tender. Stir occasionally to prevent the vegetables from sticking to the pan. Strain the soup and reserve the liquid. Place the pulp in the bowl of a food processor and pulse until pureed.

Return the puree, reserved liquid, cream and remaining chicken stock to a clean soup kettle and bring to a simmer.

Ladle the soup into warm soup bowls and sprinkle with parsley.

Serves 10