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+Curry squash soup
+Sweat two diced yellow onions in 1/2 stick butter.  Add 4 to 5 tsp of sweet curry powder.   Slowly cook for at least 20/25 min.  Add 3#  1/2 in diced butternut squash.  And 2 peeled and cored Granny Smith apples.  Cover and simmer until tender, about 40 min.  Cool slightly and process carefully in blender until smooth.  Return to pot and add 8 oz apple juice.  Season with s&p.  I like to add a touch of cream but it's not necessary.   Shredded Apple garnish is a nice touch.
+Paul Rocque