Curried Butternut Squash Soup

Yields about 6 servings 

Ingredients:

2 T butter
2 onions chopped
2 C butternut squash, peeled and diced*
1 Granny Smith apple, peeled and diced
3 T flour*
2 t curry powder
Pinch nutmeg
3 C chicken stock
1.5 C milk*
1 orange; grated rind and juice
Salt and pepper to taste
Optional: heavy cream and parsley for serving

Directions: 
1. Saute onions in the butter until soft and flavorful. Add the butternut squash and apple, saute to absorb the butter and develop flavors (about 3 minutes), stirring lightly from time to time
2. Add flour, curry powder and nutmeg, blending with vegetables
3. Add chicken stock, milk, orange rind and juice. Simmer slower for about 15-20 minutes until vegetables are tender
4. Liquidize the solids in food processor or use an immersion blender in the pot 
5. Taste, then add salt and pepper

Optional: Serve with a dollop of cream and sprinkling of parsley

Notes:
1. Substitute almond flour and unsweetened almond milk (or other non-dairy milk) to make it Whole30 compliant
2. This soup improves with keeping. Prepare a day or two in advance if time allows. Keep refrigerated. 
3. I like to double this recipe, save some for leftovers and some to freeze for future meals.