BUTTERNUT SQUASH SOUP

2 apples cored, peeled, cut in half
2 1/2 lbs butternut squash cut in half
2 tbls. butter
1 1/2 c. chopped onion
2 tsp. salt
1/4 tsp. pepper
2 tsp mild curry
4 c. chicken broth
1 c. apple juice
2 c. half and half

Place apples and squash face down on greased baking sheet. Bake at 350 for 1 hour. Scoop out cooked squash. Place in (blender with apples and 1 cup broth). Blend till smooth. In large cooking pot, melt butter and cook onions til well done. Add salt pepper, and curry. Add all the ingredients and stir to heat through. Do not boil.
I love, love, love this soup! it is especially good in a bread bowl.

Thanks Amanda for the recipe