Butternut Bisque Recipe

4 Tablespoons sweet butter
2 cups finely chopped yellow onions
4 to 5 teaspoon curry powder
2 medium-sized butternut squash (about 3 pounds)
2 apples - peeled, cored, and chopped
3 cups chicken stock
1 cup apple juice
salt and freshly ground black pepper to taste
1 shredded and unpeeled Granny Smith apple (garnish)

Melt the butter in a pot. Add curry powder and chopped onions and cook, covered, on low until onions are tender, about 25 minutes. Meanwhile, scrape out the seeds from the squash and chop the flesh. When onions are tender, pour in the stock, add squash and apples, and bring to a boil. Reduce heat and simmer partially covered, until squash and apples are very tender, about 25 minutes. Pour the soup through a strainer, reserving liquids, and transfer the solids to the bowl of a food processor fitted with a steel blade, or use a food mill fitted with a medium disc. Add 1 cup of the cooking stock and process until smooth. Return pureed soup to the pot and add apple juice and additional cooking liquid, about two cups, until the soup is of the desired consistency. Season to taste with salt and pepper, simmer briefly to heat through and serve immediately, garnish with shredded apple.

Serves: 4 to 6.