Curried Acorn Squash-and-Apple Soup

Ingredients

• 3 pounds acorn squash halved
• 2  baking potatoes peeled coarsely chopped
• 0.3 cup butter 
• 4.8 cups chicken broth divided
• 1.5 tablespoons curry powder 
• 4  granny smith apples peeled coarsely chopped
• 0.5 teaspoon ground cinnamon 
• 0.8 teaspoon ground pepper red
• 2 tablespoons honey 
• 1 teaspoon salt 
• 2 cups whipping cream 

Equipment

• food processor
• baking sheet
• oven
• blender
• aluminum foil
• dutch oven

Directions

1. Place squash halves, cut side down, on an aluminum foil-lined baking sheet.
2. Bake at 350 for 45 minutes or until tender. Scoop out pulp, discarding shells; set pulp aside.
3. Melt butter in a Dutch oven over medium heat; add 4 cups chicken broth, apples, and next 5 ingredients. Cook, stirring often, 25 to 30 minutes or until apples and potatoes are tender.
4. Remove from heat, and let cool slightly (about 5 to 10 minutes).
5. Process squash pulp, apple mixture, and remaining 3/4 cup chicken broth, in batches, in a food processor or blender until smooth, stopping to scrape down sides.
6. Return pure to Dutch oven. Stir in whipping cream and honey, and simmer, stirring occasionally, 15 to 20 minutes or until thoroughly heated.