butternut squash, peeled and chopped
1 1/2 teaspoons
( less if you want it to be thicker)
( evaporated milk can be substituted)
- In a large saucepan put butter and onions.
- Soften onions, takes about 3 minutes.
- Add broth, squash, apple.
- Bring to a boil.
- Lower heat, cover, and simmer 20 minutes, or until squash and apple are soft, stirring occasionally.
- Let cool slightly, add cream and curry powder, then blend in a blender until desired smoothness.