4 tbsp. butter
2 c. finely chopped yellow onions
4-5 tsp. curry powder
2 med. butternut squash (3 lbs.)
2 apples, peeled & chopped
3 c. chicken stock
1 c. apple juice
Salt & pepper to taste

Melt butter, add onions and curry and cook over low heat until onions are tender. Peel and cut squash. When onions are tender, pour in stock, add squash and apples and bring to a boil. Reduce heat and simmer 25 minutes. Strain soup, reserve liquid and puree the solids, adding cooking stock until the puree is smooth. Return puree to pot, add apple juice and cooking stock until soup reaches desired consistency. Season with salt and pepper. Yield: approximately 1 quart.