What You'll Need:

• 3 tbsp. 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 tbsp. flour
• 1 or 2 tsp. curry powder
• Pinch of nutmeg
• 3 cups chicken stock (or vegetable stock)
• 1-1/4 cups milk
• Grated rind and juice of 1 orange
• Salt and pepper to taste
• Chopped parsley
  

Step by Step:

In a large frying pan, melt butter and sauté onions over medium heat until soft.

Add squash, apple and garlic. Sauté for 5 minutes stirring occasionally.

Add flour, curry powder and nutmeg, stirring constantly to blend.

Slowly add chicken broth, milk, orange rind and juice, stirring constantly to combine.

Simmer for 20 to 30 minutes until the vegetables are very soft.

Purée in batches in a blender or food processor. Season with salt and pepper.

Garnish with parsley.

Yield: 6 servings.