Apple-Butternut Squash Soup

This is a favorite around here in the winter months.  Perhaps it is better received by the parents than by the children, but I include it anyway.  (Ok, to be honest when Drew first tried this soup he said, "This is kind of disgusting...but good.")  This recipe makes a big batch so I recommend you freeze some!  It's the curry that tastes odd for those not familiar, but it's delicious!
 This recipe came from here - but I omit the cream.

1 med. butternut squash, peeled, seeded and diced coarsely
2 c. apples, peeled, cored and diced
1 c. onion, chopped
3 c. chicken broth
1/2 c. half and half
4 tbsp. butter
1/4 c. flour
1 tbsp. curry powder
Salt and pepper to taste

 

(If using cooked squash, add about 2-3 cups when you add chicken broth.)Melt butter in soup pot. Add squash, onion, apples and curry. Saute for five minutes with frequent stirring. Do not brown. Add flour and mix well. Cook, with constant stirring for two minutes. Add chicken broth and mix well.
Cover and simmer over low heat for 30 minutes with occasional stirring. Puree in food processor and add back to the pot with the half and half. Milk can be substituted. Bring to serving temperature but do not boil. Add salt and pepper to taste. Serve hot.