The Market Place

Ingredients

• 1 med. butternut squash, peeled, seeded and diced coarsely
• 2 c. apples, peeled, cored and diced
• 1 c. onion, chopped
• 3 c. chicken broth
• 1/2 c. half and half
• 4 tbsp. butter
• 1/4 c. flour
• 1 tbsp. curry powder
• Salt and pepper to taste

Instructions

1. (If using cooked squash, add about 2-3 cups when you add chicken broth.)

2. Melt butter in soup pot. Add squash, onion, apples and curry. Saute for five minutes with frequent stirring. Do not brown. Add flour and mix well. Cook, with constant stirring for two minutes. Add chicken broth and mix well.