---------- Recipe via Meal-Master (tm) v8.03
  Categories: Soups, Fruits, Cyberealm
       Yield: 10 servings
       3 tb Unsalted Butter
       1 lg Onion, chopped
       2 tb Curry Powder
       1 ts Chili Powder
   2 1/2 c  Chicken Broth
       3 lb Butternut Squash, peeled,
            Seeded and cubed (8 cups)
      21 oz Granny Smith Apples, peeled,
            Cored, and chopped (3 cups)
            Salt and Pepper
     1/2 c  Heavy Cream
   2 1/2 c  Chicken Broth
       1 tb Fresh Parsley, chopped, or
       1 tb Fresh Cilantro, chopped
   In a large heavy pot, melt butter over medium heat.
   Add onions and saute until translucent, about 5
   minutes. Add curry powder and chili powder. Mix well.
   Cook, stirring occasionally, 5 minutes. Stir in 2 1/2
   cups chicken broth, squash, apples, and salt and
   pepper to taste. Bring to a boil. Reduce heat. Cover
   and simmer 30-45 minutes until squash is very tender,
   stirring occasionally.
   Strain soup, reserving liquid. Puree vegetables in a
   food processor in several batches. In same pot,
   combine vegetable puree, reserved cooking liquid,
   cream, and 2 1/2 cups chicken broth. Bring just to
   simmering. Ladle soup into warm bowls. Garnish with
   Source: Victoria Magazine, January 1994 Typed by
   Katherine Smith