In a large heavy pot, melt butter over medium heat. Add onions and saute until translucent, about 5 minutes. Add curry powder and chili powder. Mix well. Cook, stirring occasionally, 5 minutes. Stir in 2 1/2 cups chicken broth, squash, apples, and salt and pepper to taste. Bring to a boil. Reduce heat. Cover and simmer 30-45 minutes until squash is very tender, stirring occasionally. Strain soup, reserving liquid. Puree vegetables in a food processor in several batches. In same pot, combine vegetable puree, reserved cooking liquid, cream, and 2 1/2 cups chicken broth. Bring just to simmering. Ladle soup into warm bowls. Garnish with parsley. Source: Victoria Magazine, January 1994 Typed by Katherine Smith
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|Serving Size: 1 Serving (352g)|
|Recipe Makes: 10|
|Calories from Fat: 211 (69%)|
|Amt Per Serving||% DV|
|Total Fat 23.5g||31 %|
|Saturated Fat 14.6g||73 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 1g|
|Cholesterol 63.1mg||19 %|
|Sodium 495.1mg||17 %|
|Potassium 618.8mg||16 %|
|Total Carbohydrate 25.6g||8 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 21.1g|
|Protein 2.7g||4 %|
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Calories per serving: 306
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