Best Apple & Butternut Squash Soup

Directions

In a large heavy pot, melt butter over medium heat.

Add onions and sauté until translucent, about 5 minutes.

Add curry powder and chili powder. Mix well. Cook, stirring occasionally, 5 minutes.

Stir in 2½ cups chicken broth, squash, apples, and salt and pepper to taste.

Bring to a boil. Reduce heat. Cover and simmer 30 to 45 minutes until squash is very tender, stirring occasionally.

Strain soup, reserving liquid.

Purée vegetables in a food processor in several batches.

In same pot, combine vegetable purée, reserved cooking liquid, cream, and 2½ cups chicken broth.

Bring just to simmering.

Ladle soup into warm bowls. Garnish with parsley. Sprinkle some pumpkin seeds if desired.