Apple Butternut Squash Soup

3 Tb butter
1 lg onion, chopped
2 Tb curry powder
1 tsp chili powder
2 ½ c chicken broth
3 lb butternut squash, peeled, seeded and cubed (8cups)
Place butternut in microwave for several minutes on high to soften slightly. Slice into pieces making it easier to peel and seed
21 oz apples, peeled, cored, and chopped (3 cups)
½ cup heavy cream
2 ½ cups chicken broth
1 Tb fresh parsley, chopped or
1 Tb fresh cilantro, chopped

Melt butter, add onions and sauté until translucent, about 5 min. Add curry powder and chili powder. Mix well. Cook, stirring occasionally, 5 minutes, Stir in 2 ½ cups 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.

Strain soup, reserving liquid. Puree vegetables in a food processor or blender in several batches. In same pot, combine vegetables puree, reserved cooking liquid, cream and 2 ½ cups chicken broth. Bring just to simmering. Ladle soup into warm bowls. Garnish with parsley.