Cream of Acorn Squash Soup

This recipe is from the R.S.V.P. section of a November 1985 issue of Bon Appetit magazine. The recipe was requested from the Green Mountain Inn in Stowe, Vermont.

• Ready In: 55 mins
• Serves: 6

Ingredients

• 1⁄4 cup butter (1/2 stick)
• 2  medium onions, thinly sliced
• 1  large acorn squash, peeled, seeded and cut into small pieces
• 3  cups  chicken stock (preferably homemade)
• 1  cup unsweetened apple cider
• 1  cup heavy cream
• 1  pinch curry
•  salt & freshly ground black pepper
•  minced fresh parsley

Directions

1. Melt butter in heavy large saucepan over medium heat.
2. Add onions and cook, stirring occasionally, about 5 minutes- do not brown.
3. Add squash, chicken stock and apple cider and simmer until squash is tender, about 20 minutes.
4. Puree mixture in processor or blender; strain into another saucepan and place over medium heat.
5. Stir in cream and heat through;do not boil.
6. Add curry powder and season to taste with salt and pepper.
7. Ladle soup into bowls, garnish with minced parsley and serve.