Ingredients
4 pounds butternut squash1 large onion, diced1 medium apple, peeled and diced1/4 cup butter, cubed1 garlic clove, minced2 teaspoons curry powder1/2 teaspoon ground ginger3 cups chicken broth1/2 cup heavy whipping cream1/2 teaspoon salt1/4 teaspoon pepper1/8 teaspoon cayenne pepper, optional
Preparation
Preheat oven to 350°. Cut squash in half; discard seeds. Place squash cut side down in a 15x10x1-in. baking pan; add 1/2 in. of hot water to pan. Bake, uncovered, for 40 minutes. Drain water from pan; turn squash cut side up. Bake until tender, 20-30 minutes longer. Cool slightly.
Carefully scoop out squash into a blender or food processor; cover and process until smooth. Set aside.
In a large saucepan, saute onion and apple in butter until tender over medium heat, 2-3 minutes. Add the garlic, curry powder and ginger; cook 1 minute longer. Stir in broth and pureed squash. Bring to a boil. Reduce heat; simmer, uncovered, 15 minutes. Reduce heat to low. Add the cream, salt, pepper and, if desired, cayenne; heat through (do not boil).
