PORFIRIO'S APPLE AND BUTTERNUT SQUASH SOUP
     -10 servings

3 tb Unsalted Butter
1 lg Onion, chopped
2 tb Curry Powder
1 ts Chili Powder
2 1/2 c  Chicken Broth
3 lb Roasted Butternut Squash, peeled, Seeded and cubed (8 cups)
21 oz Granny Smith Apples, peeled, Cored, and chopped (3 cups)
1/2 cup of Asiago Cheese
Salt and Pepper
1/2 c  Heavy Cream
2 1/2 c  Chicken Broth
1 tb Fresh Parsley, chopped, or
1 tb Fresh Cilantro, chopped

In a large heavy pot, melt butter over medium heat.
Add onions and saute until translucent, about 5
minutes. Add curry powder and chili powder. Mix well.
Cook, stirring occasionally, 5 minutes. Stir in 2 1/2
cups chicken broth, roasted squash, apples, and salt and
pepper to taste. Bring to a boil. Reduce heat. Cover
and simmer 30-45 minutes until squash is very tender,
stirring occasionally.
Strain soup, reserving liquid. Puree vegetables in a
food processor in several batches. In same pot,
combine vegetable puree, reserved cooking liquid,cheese,
cream, and 2 1/2 cups chicken broth. Bring just to
simmering. Ladle soup into warm bowls. Garnish with
parsley.