Butternut Soup

Source: Bill Barry May, 2002

Ingredients

• 3 ml Butter
• 2 Onions, Chopped
• 2 cups Cooked Butternut Squash
• 1 Apple, Chopped
• 3 tablespoons Flour
• 5 teaspoons Curry Powder
• pinch Nutmeg
• 3 cups Chicken Stock
• 1 Orange, Grated Rind & Juice
• 1½ cups Milk
• Salt & Pepper
• pinch Sugar
• Parsley, Chopped
• Cream

Method

Saute onions in butter, add butternut squash and apple, saute approx. 3 minutes.

Add flour, curry powder and nutmeg.

Add chicken stock, milk, orange peel and juice.

Simmer 15 - 20 minutes.

Liquidize in food processor.

Taste and add salt, pepper and sugar.

Serve with dollops of cream and parsley.