Curry Butternut Squash Soup

From Melissa Adams 
1 Butternut Squash, (6 cups cubed)
2 large sweet apples
3 medium onions (I just diced one Large onion)
3 tbsp butter
1 1/2 tbsp curry powder
6 cups chicken broth
 
Peel squash and apples; cut into 1 inch cubes and dice onions.  Melt butter in large stockpot over medium-low heat.  Add onions; cook 5-6 min until tender, stirring occasionally.  Add squash, apples and curry powder.  Cook and stir 1 min until fragrant.  Add stok and bring to a simmer over medium heat.  Simmer 25 min or until squash is very soft.  Remove from heat.  Carefully ladle about one-third of the mixture into blender.  Blend until smooth.  Pour into separate bowl.  Repeat two more times with remaining mixture.  Return soup to stockpot and salt to taste and return to simmer.  Serves 8
 
The first time I made this I whisked in 1 8oz container of marscapone cheese that I made at Heathers cheese making class.  It was delicious!  I mixed it in at the end with the salt.  It still taste perfect without the cheese, but thats always an option.