Ingredients

• 1 teaspoon chili powder
• 2 ½ cups chicken broth
• 3 pounds butternut squash, peeled, seeded and cubes (8 cups)
• 21 oz granny smith apples, peeled, cored and chopped (3 cups)
• Salt and pepper
• ½ cup heavy cream
• 2 ½ cups chicken broth
• 1 tablespoon fresh parsley, chopped or
• 1 tablespoon fresh cilantro, chopped

Directions

• Directions
• In a large heavy pot, melt butter over medium heat. Add onions and sauté until translucent, about 5 minutes. Add curry powder and chili powder, mix well.
• Cook, stirring occasionally, 5 minutes. Stir in 2 ½ 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 ½ cups chicken broth. Bring just to simmering. Ladle soup into warm bowls. Garnish with parsley.