Golden Squash Soup

Sweet...a little spice....I loved this! Kimball, not so much. I left some with the cream out for Dieter, he liked plain squash better. Because of the curry, Kimball thought if you added some chicken and had it over rice...a delicious Indian dinner. I think his idea if worth trying!

2 Apples
2 1/2 pounds Banana Squash (1 large piece)
1 cup Chicken Broth
2 TBsp butter (I used coconut oil)
1 1/2 cups Onion, chopped
2 tsp Salt
1/4 tsp Pepper
2 tsp Curry Powder (optional)
1 cup Apple Juice
1 cup Cream
Salt to taste

-Peel, core, and cut apples in half. Place apples and squash face-down on a baking sheet and bake at 350 degrees for 1 hour. (I put my squash in whole. You will have to bake it longer that way)
-Scoop out squash. Place apples, squash, and chicken broth in a blender and mix until well blended. Set aside
-In large cooking pot, saute onions in the butter, until soft.
-Add salt, pepper, and the curry powder.
-Add apple juice, cream, and squash mixture.
-Stir and heat through. Do not boil.
-Salt to taste.

Makes 8 cups