With Fall approaching,the squash ready for harvest in the garden and the apples ready for picking,I have been looking for new soup recipes to try. I found this on CDKitchen.com. It is a very warming, comforting soup. Perfect for a chilly fall lunch or dinner. Enjoy :)
1In a large heavy pot, melt butter over medium heat. Add onions and saute until translucent, about 5 minutes. Add curry powder and chili powder. Mix well. Cook, stirring occasionally, 5 minutes. Stir in 2 1/2 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.
2Note: I puree the squash and apples after they have cooked down and are very tender. It makes a very creamy, smooth soup.