Curried Butternut Squash Soup

We love eating soup in the fall and this is a really good one.

Ingredients:

3 T. butter or margarine
2 large onions, sliced
1 T. curry powder
2 large butternut squashes, peeled, seeded, and cut into 1/2 inch pieces
2 cans (14-14.5 oz each) chicken broth
1/2 tsp. salt
2 1/4 cups water

1. In 5 qt. saucepot, melt 2 tablespoons butter over medium heat. Add onions and cook, stirring occasionally, until golden and tender, 18-20 minutes.  Add curry and remaining 1 tablespoon butter and cook, stirring, 1 minute.
2. Add squash, broth, salt, and water; heat to boiling. Reduce heat to low; cover and simmer soup until the squash is tender, about 20 minutes.
3. Spoon one-third of mixture into blender; cover, with center part of lid removed to let steam escape, and puree until very smooth. Pour into large  bowl. Repeat twice more with remaining mixture.
4. Return to saucepot and heat through.

from: good housekeeping soups and stews cookbook

-Trish