Hubbard Squash And Apple Soup - cooking recipe

Ingredients

1/4 cup butter
1 onion, chopped
2 small apples, chopped
3 cups hubbard squash
3 cups chicken broth
1 sprig fresh rosemary
5 ounces evaporated milk
2 tablespoons flour
1 dash curry

Preparation

Slowly cook onions in butter, add the apples and cook until soft.
Add squash and allow to sweat if necessary.
Add broth to cover veggies and the sprig of rosemary.
Simmer for 10 minutes.
Remove rosemary.
Wisk the four and milk together and add to the pot and stir until the soup bubbles again for a minute.
When all is soft and cooked through use your stick blender or regular blender to puree the soup smooth.
Add curry to taste and serve.