Butternut Squash Soup

This recipe is from California Sizzles, a Pasadena Junior League cookbook that my mother in law got me about 15 years ago. It has some wonderful recipes, and this is just one of many:

3 tablespoons butter
1 medium onion, chopped
2 cups butternut squash, diced
1 granny Smith apple, peeled and chopped
2 cloves garlic, minced
3 tablespoons flour
1 - 2 teaspoons curry powder
pinch of nutmeg
3 cups chicken broth (I use veggie broth)
1 ½ cups milk
1 orange, juiced plus grated rind
salt and pepper


In a large soup pot melt butter and saute onions over medium heat until soft. Add squash, apple and garlic. Saute for 3 - 5 minutes, stirring occasionally.

Add flour, curry powder and nutmeg, stirring constantly to blend. Slowly add broth, milk and orange juice and rind, stirring constantly to combine. Simmer 20 - 30 minutes until vegetables are very soft.

Puree in batches in blender or food processor. Season with salt and pepper. Serve hot.