Curried Butternut Squash Soup - cooking recipe

Ingredients

4 Tbsp. sweet butter
2 c. finely chopped onions
3 to 4 tsp. curry powder
2 medium butternut squash (about 3 lb.)
2 apples, peeled, cored and chopped
1 c. apple juice
salt and pepper to taste

Preparation

Melt butter; add chopped onions and curry.
Cook, covered, over low heat until onions are tender (25 minutes).
Chop peeled squash.
When onions are tender, pour in chicken stock.
Add squash and apples.
Bring to a boil.
Reduce heat and cook until tender (25 minutes).
Pour soup through a strainer, reserving liquid.
Put solid food in blender.
Add 1 cup of the stock; process until smooth.
Combine apple juice, cooking liquid and puree; season to taste.
Heat and serve.