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Ingredients

2 medium onions, chopped
3 tablespoons butter
2 cups diced butternut squash
1 Granny Smith apple, peeled, cored and chopped
3 tablespoons all purpose flour
1 1/2 teaspoons curry powder
pinch of grated nutmeg
3 cups low sodium chicken broth
1 1/2 cups milk
grated rind and juice of one orange
S & P
Chopped parsley and whipped heavy cream for garnish

Directions

In a large saucepan, sauté the onions in butter about 5 minutes until soft. Add the squash and apple and sauté until the butter is absorbed, about 3 minutes. Stir and add the flour, curry powder and nutmeg. Cook for 2 minutes. Add the broth, milk, orange rind and juice. Simmer slowly uncovered for 15 to 20 minutes until the vegetables are tender. Puree the soup in batches in a food processor. Season with S&P to taste. Serve and garnish with dollop of cream and chopped fresh parsley.