- 3 tablespoons butter
- 2 pounds peeled, seeded, cubed pumpkin (or other winter squash)
- 1 pound apples, peeled, cored and diced
- 1 large onion, diced
- 1 teaspoon curry powder
- 4 cups warm low-sodium chicken broth
- 1/2 cup dry white wine
- 1 cup heavy cream
- Chopped chives
- Salt and freshly ground black pepper
Melt butter in a deep, heavy-bottomed soup pot over medium heat.
Add pumpkin, apples, onion and curry powder. Season to taste with salt and pepper. Stir frequently until onion is translucent.
Add broth and wine. Bring to a boil.
Reduce heat and partially cover. Cook until pumpkin is very tender, 25-35 minutes.
Remove from heat and cool slightly.
Working in batches, puree in a food processor or blender*.
To serve, return to pot over medium-low heat, stir in cream and cook until heated through.
Garnish with chives.
*Note: When blending hot liquids, use extreme caution. Never fll the blender more than 2/3 full and do not tightly seal the lid. Set the lid loosely over the blender and cover with a towel.