(This can be served warm or chilled)

3      tablespoons   Unsalted butter
2      large Onions  chopped
2      tablespoons Curry powder
1      teaspoon Chili powder
5      cups Chicken stock homemade or low-sodium canned
1      large Butternut squash (about 8 cups), peeled, seeded and chopped
3      Firm, tart apples such as Granny Smith peeled, cored, diced
Salt
Fresh ground black pepper
1/2  cup Whipping cream
1      tablespoon  Fresh parsley or cilantro; chopped

In heavy skillet, melt butter over medium heat. Add onions and saute until translucent, about 5 minutes. Add curry and chili powders and cook for another 5 minutes.

Add half the stock and bring to a boil.

Transfer mixture to a soup kettle, add squash and apples; season with salt and pepper.  Bring to a boil, reduce heat and simmer 45 minutes to 1 hour, or until squash is tender.  Stir occasionally to prevent sticking.

Strain the soup and reserve liquid. Place the pulp in the bowl of a food processor and  pulse until pureed. Return the puree, reserved liquid, cream and the remaining chicken  stock to a clean soup kettle and bring to a simmer.

Ladle the soup into warm bowls; sprinkle with chopped parsley or cilantro.

Note: This soup can be made ahead, or frozen without the cream.  To reduce fat, substitute evaporated skim milk for the heavy cream.
 

Cruise Critic Member: Crew-News