Butternut Squash Soup

Butternut Squash Soup
INGREDIENTS:

3 Tablespoons butter or margarine
2 medium onions, chopped
2 cups diced butternut squash
1 Granny Smith or Pippin apple, peeled and chopped
2 cloves garlic, minced
3 Tablespoons flour
1 – 2 teaspoons curry powder
Pinch of nutmeg
3 cups chicken broth
1-1/2 cups milk
Grated rind and juice of 1 orange
Salt and pepper to taste
Chopped parsley

TO PREPARE:

1. In a large frying pan melt butter and sauté onions over
medium heat until soft. Add squash, apple and garlic.
Saute for 3 – 5 minutes, stirring occasionally.
2. Add flour, curry powder and nutmeg, stirring constantly
to blend. Slowly add chicken broth, milk and orange
rind, stirring constantly to combine. Simmer 20 – 30
minutes until vegetables are very soft.
3. Puree in batches in blender or food processor. Season
with salt and pepper. Serve hot and garnish with
parsley.

NOTE: The beautiful golden color of this soup makes it a
perfect selection for an autumn party. It would
also be ideal as a light luncheon entrée served with
a green salad or Tomatoes Vinaigrette.

SERVES: 6