4 tb Butter
2 c  Onions, yellow, chopped
4 ts Curry powder
2    Butternut squash
2    Apples
3 c  Chicken Stock
1 c  Apple juice
Salt & pepper
1    Granny Smith apple

Squash and apples complement each other naturally; curry adds an exotic
note. Feel free to experiment with other types of winter or summer squash.

Melt the butter in a pot. Add chopped onions and curry powder and cook,
covered, over low heat until onions are tender, about 25 minutes.
Meanwhile peel the squash (about 3 lbs). A regular vegetable peeler works
best. Scrape out the seeds and chop the flesh.
When the onions are tender, pour in the stock, add squash and the 2
apples (peeled, cored and chopped). Bring to a boil. Reduce heat and
simmer, partially covered, until squash and apples are very tender, about
25 minutes.
Pour the soup through a strainer, reserving liquid, and transfer the
solids to the bowl of a food processor fitted with a steel blade, or use a
food mill fitted with a medium disk. Add 1 cup of the cooking stock and
process until smooth.
Return the pur‚ed soup to the pot and add apple juice and additional
cooking liquid, about 2 cups, until the soup is of desired consistency.
Season to taste with salt and pepper, simmer briefly to blend and heat
through. Shred Granny Smith apple, unpeeled. Serve soup immediately,
garnished with shredded apple.