3 tbsp. butter
1 med. onion, finely chopped
1/2 tsp. curry powder
1 (3 lb.) butternut squash
2 apples, peeled, cored & diced
3 c. chicken broth
1/2 tsp. thyme
1 c. light cream
Herb salt & pepper to taste

Melt butter in large saucepan. Saute onions until soft. Stir in curry. Peel squash, discard seeds and chop coarsely. Add squash, apples, chicken broth and thyme to pan. Bring to a boil. Reduce heat, cover and simmer 20 minutes or until squash is tender. Puree in blender, in batches, until very smooth. Return to saucepan and stir in cream, herb, salt and pepper. Reheat just to boiling. Serves 6.

Lovely fall supper with fresh crusty bread and fruit of the season.