Fall Butternut Squash Soup (4 people)

1 tbsp butter
½ cup coarsely chopped onions
               Melt butter, add onions and cook in a pot until transparent

1 tsp curry powder
               Add to onion mixture and cook for 1 minute
1 ½ cup of chicken broth
½ cup apple juice
4 cups cleaned, peeled, cubed butternut squash
1 cup peeled, chopped pears
Salt to taste
               Add all ingredients in the pot.  Bring to a boil. 
               Cover and simmer on low for about 20-30 minutes or until squash is tender.
               Puree the mixture in a blender.
               Serve with a spoonful of sour cream, a pinch of nutmeg and parsley (optional)

Enjoy!!!
Bon appétit!!!

(Louise)