Cream Of Acorn Squash Soup - cooking recipe

Ingredients

1/4 cup butter (1/2 stick)
2 medium onions, thinly sliced
1 large acorn squash, peeled, seeded and cut into small pieces
3 cups chicken stock (preferably homemade)
1 cup unsweetened apple cider
1 cup heavy cream
1 pinch curry
salt & freshly ground black pepper
minced fresh parsley

Preparation

Melt butter in heavy large saucepan over medium heat.
Add onions and cook, stirring occasionally, about 5 minutes- do not brown.
Add squash, chicken stock and apple cider and simmer until squash is tender, about 20 minutes.
Puree mixture in processor or blender; strain into another saucepan and place over medium heat.
Stir in cream and heat through;do not boil.
Add curry powder and season to taste with salt and pepper.
Ladle soup into bowls, garnish with minced parsley and serve.