2 onions, chopped
3 tablespoons butter
2 cups diced butternut squash
1 Granny Smith apple, peeled and chopped
3 tablespoons all-purpose flour
1-2 teaspoons curry powder
pinch of grated nutmeg
3 cups chicken broth
1 1/2 cups milk
grated rind and juice of 1 orange (I used 1/2 cup orange juice)
salt, pepper, and a pinch of sugar to taste chopped parsley and heavy cream for garnish (optional).
In a large saucepan, sauté the onions in butter about 5 minutes, until soft. Add the squash and apple. Sauté until he butter is absorbed, about 3 minutes, stirring occasionally. Add the flour, curry powder and nutmeg. Cook for 2 minutes. Add chicken broth, milk, and the orange rind and juice. Simmer slowly uncovered for 15-20 minutes until the veggies are tender.
Puree the soup in a blender or food processor. Add salt, pepper and sugar. Serve hot, topped with a dollop of cream and a sprinkling of parley.
Note: This soup improves with keeping. Prepare a day or two in advance if time allows and keep refrigerated. I always make it a day or two ahead because it's easier that way and it tastes great. I also freeze and re-heat leftovers.
To make this recipe vegetarian, replace the chicken broth with vegetable stock.