4 c. chicken broth or chicken bouillon
3 medium onions
3 c. butternut squash (2 medium squash, peeled, seeded and cut up)
5 whole cloves
1/2 pt. heavy cream
1 tsp. curry powder
chopped parsley
salt and pepper to taste

Cook onions, squash and cloves in broth until soft. Pour mixture into blender or food processor. Add curry and cream. Blend 2 to 3 minutes. Serve sprinkled with parsley. May be prepared early in day and reheated. Serve hot or cold.