Apple Butternut Squash Soup

Ingredients:
1 medium butternut squash, peeled, seeded
2 cups apples, peeled, cored and diced (I used McIntosh apples but you can use whatever type is available in your region)
1 medium onion chopped
4 tbsp. butter
1/4 cup flour
3 cups vegetable broth
1/2 cup half and half (for a richer soup use one half cup whole cream, for a lighter soup one half cup milk)
1 tbsp. curry powder
1 tsp. cinnamon or nutmeg to your liking

Salt and pepper to taste

Directions:
Melt butter in large soup pot. Add coarsely diced squash, onion, apples and curry. Saute for five minutes, stirring frequently. Contents should become golden, do not brown. Add flour (as a thickening agent) 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, stirring occasionally. Puree in food processor or blender, return to the pot, and add half and half/cream/milk. Reheat but do not boil. Add salt and pepper to taste. Serve hot. Yield: 4-6 bowls.

Recipe Source: cooks.com

AMENDMENT: This was very very good. I added some chili powder to make it have some kick and that was a genius move.