Curried Butternut Squash Soup - cooking recipe

Ingredients

4 Tbsp. butter or margarine
1 c. onions, chopped
4 or 5 tsp. curry
2 medium butternut squash (approximately 3 lb.)
2 apples, peeled, cored and chopped
3 c. chicken stock
1 c. apple juice
seasoning of your choice to taste
shredded apple

Preparation

Melt butter; add onions and curry and cook, covered, over low heat for 25 minutes.
Peel, seed and chop squash and add to onion mixture with chicken stock and apples.
Bring to a boil, reduce heat and simmer 25 minutes.
With a potato masher, mash mixture until fine but not pureed.
Add apple juice.
Add more stock if needed and heat.
Serve garnished with shredded apple.
Serves 6 to 8.