Curried Butternut Squash Soup
Melt butter in pot. Add onions and curry powder and cook, covered, over low heat until onions are tender, about 25 minutes. Meanwhile, peel the squash, scrap out seeds and cut squash into pieces. When onions are tender, add the stock, squash, and chopped apples. Bring to a boil, reduce heat and simmer partially covered until squash and apples are very tender, about 25 minutes.