1 large onion, thinly sliced 4 pounds butternut squash -- peeled, seeded, and cut into chunks 1/4 pound butter (1 stick) 1 bay leaf 2 Tablespoons brown sugar 1/2 Tablespoon curry powder 2 cups apple juice 3 quarts vegetable stock (can substitute a light chicken stock)
Melt butter over medium heat. Add onions, cover, and sweat until soft. Add squash and bay leaf. Cover and sweat until mushy. Add sugar, curry powder, apple juice, and stock. Cook, covered, until squash is completely cooked through, then 30 minutes more to blend flavors.
Remove bay leaf and puree mixture in blender. Put back on medium-low heat; adjust seasoning if needed. Curry flavor should be hidden (just adds a little intrigue). If too thick, add more stock. If too thin, thicken slightly with cornstarch mixed with water.
