Acorn Squash Soup

Description

Yield
Servings
Prep time
30 minutes
Cooking time
30 minutes
Total time
1 hour

Ingredients

1⁄4 c
Butter
1 U
thinly sliced medium onion
1 U
large acorn squash, peeled, seeded and cubed
3 c
chicken broth
1 c
unsweetened apple cider
1 c
heavy cream
1⁄4 t
curry powder
1⁄4 t
chopped parsley

Directions

In saucepan, melt butter and cook until lightly browned. Add squash, broth and cider. Simmer 15 minutes or until squash is tender. Puree in blender or processor. Return to pan. Stir in cream and curry. Heat through but do not boil. Top each serving with parsley.