Butternut Apple Soup

Instructions

1. 1

   In a large saucepan, sauté the onions in butter about 5 minutes, until soft. Add the squash and apple. Saute until the butter is absorbed, about 3 minutes, stirring occasionally. Add the flour, curry powder, and nutmeg. Cook for 2 minutes. Add chicken broth, milk, and the orange rind and juice. Simmer slowly uncovered for 15-20 minutes until the vegetables are tender. Puree the soup using a hand immersion blender or ladle into blender/food processor and puree. Add salt, pepper, and sugar to taste. Serve hot with sprinkling of parsley on top. (Soup is better the next day.)