*  Exported from  MasterCook  *

                     Apple and Butternut Squash Soup

Recipe By     : 
Serving Size  : 10   Preparation Time :0:00
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   Unsalted butter
   2      large         Onions -- chopped
   2      tablespoons   Curry powder
   1      teaspoon      Chili powder
   5      cups          Chicken stock -- homemade
          or            low-sodium canned
   1      large         Butternut squash (about -- 8 cups), peeled,
                        seeded and chopped
   3                    Firm, tart apples -- such
          as            Granny Smith -- peeled, cored, diced
                        Salt
                        Fresh ground black pepper
     1/2  cup           Whipping cream
   1      tablespoon    Fresh parsley or -- cilantro; chopped

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

 Transfer mixture to a soup kettle, add squash and apples; season with salt and pepper.
 Bring to a boil, reduce heat and simmer 45 minutes to 1 hour, or until squash is tender.
 Stir occasionally to prevent sticking.

 Strain the soup and reserve liquid. Place the pulp in the bowl of a food processor and
 pulse until pureed. Return the puree, reserved liquid, cream and the remaining chicken
 stock to a clean soup kettle and bring to a simmer.

 Ladle the soup into warm bowls; sprinkle with chopped parsley or cilantro.

 Note: This soup can be made ahead, or frozen without the cream. 
Nutrition note: Excellent source of beta carotene from the yellow butternut squash.
To reduce fat, substitute evaporated skim milk for the heavy cream.


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