Butternut Squash Soup - cooking recipe

Ingredients

4 c. chicken broth or chicken bouillon
3 medium onions
3 c. butternut squash (2 medium squash, peeled, seeded and cut up)
5 whole cloves
1/2 pt. heavy cream
1 tsp. curry powder
chopped parsley
salt and pepper to taste

Preparation

Cook onions, squash and cloves in broth until soft. Pour mixture into blender or food processor. Add curry and cream. Blend 2 to 3 minutes. Serve sprinkled with parsley. May be prepared early in day and reheated. Serve hot or cold.