Golden Squash Soup

I had this soup at a friends dinner party a couple of weeks ago. It was a cold, snowy night, and this squash soup hit the spot. Tonight I made this for dinner and served it in a bread bowl to make it more of a meal-bread and soup. I was unable to find the banana squash the recipe calls for, so I just used butternut squash and it turned out quite well I think. In the future I think I will use less curry than the recipe calls for, but I will definitely make it again. I hope you will try it and let me know what you think.

Golden Squash Soup
Recipe from Essential Mormon Celebrations
Pictures by Caroline

2 apples
2 ½ pounds banana squash (I couldn't find banana squash, so I used butternut squash)
1 cup chicken broth
2 tablespoons butter
1 ½ cups chopped onion
2 teaspoons salt
¼ teaspoon pepper
2 teaspoons mild curry powder (optional; I would suggest using about half this amount, otherwise it is quite strong)
1 cup apple juice
1 cup cream
Salt to taste

1. Peel, core, and cut apples in half (I just left the peel on the apple, and it seemed to work fine). Place apples and squash face-down on greased baking sheet. Bake at 350° degrees for 1 hour.
2. Scoop out squash. Place squash, apples, and chicken broth in a blender and mix until well blended; set aside.
3. In a large cooking pot, melt butter over low heat. Add onions and cook for about 5 minutes. Stir occasionally. Add salt, pepper, and curry powder and stir together. Add apple juice, cream, and squash mixture. Stir and beat through. Do not boil. Salt to taste. Serve hot. Makes about 8 cups.