Butternut Squash Soup

INGREDIENTS

• 3 tablespoons butter
• 3 tablespoons flour
• 1 onion, chopped
• 2 teaspoons curry powder
• 2 cups butternut squash, peeled & diced
• Pinch nutmeg
• 1 Granny Smith apple, peeled & diced
• 3 cups chicken broth
• Grated rind and juice of one small orange
• Salt, pepper & pinch of sugar
• 1½ cups milk

Serve with

• Parsley (chopped)
• Dollop of sour cream or plain yogurt

INSTRUCTIONS

1. Sauté the onions in butter until soft.
2. Add butternut & apple and sauté to absorb butter and develop flavors – about 3 minutes – stirring lightly from time to time.
3. Add flour, curry powder & nutmeg, blending with vegetables.
4. Add chicken broth, milk, orange rind and juice.
5. Simmer slowly for 20 minutes, until vegetables are tender.
6. Blend the solids in a blender or food processor.
7. Taste and add salt, pepper & sugar to taste.
8. Serve with sour cream or yogurt and a sprinkle of parsley.