Apple and Butternut Squash Soup

Ingredients

• 15 ml (1 tbsp) butter
• 1 onion, chopped
• 15 ml (1 tbsp) curry powder
• 2.5 ml (1/2 tsp) chili powder
• 625 ml (2 ½ cups) chicken broth
• 1 L (4 cups) butternut squash, coarsely chopped and peeled
• 2 Empire apples, peeled and diced
• To taste salt and pepper
• 60 ml (1/4 cup) cream 15% m.f.
• To taste fresh parsley

Preparation

1. Melt the butter in a large pot over medium heat and sauté onion 2-3 minutes or until glassy. Add curry and chilli powders and cook 2 minutes, stirring constantly. Pour half the chicken broth into the pot and bring to a boil.
2. Add squash and apples to boiling mix, season to taste with salt and pepper and bring to a boil again. Lower the heat and simmer, stirring from time to time, 45 minutes or until vegetables are soft. Purée in blender.
3. Return purée to pot. Stir in cream and remaining chicken broth. Heat and serve immediately. Garnish with fresh parsley.