Butternut Squash Soup

Ingredients

1 T curry

2 T butter

1 med. onion

2 med. butternut squash

2 medium apples peeled and sliced

1/2 tsp dried thyme

1 quart chicken broth

1 C heavy cream

Procedure

Bake the butternut squash cut in half for about 50 minutes at 35 degrees. I bake them in a 13 by 9 pan with about 1/2 inch of water in the bottom and then tent it in foil. Saute the first three ingredients. Add the remaining ingredients except the cream. Cook for about 30 minutes then puree. Add cream and heat through and serve.