Curried Butternut Squash Soup

Irene N had the idea of adding Carnation. Good idea!

4 tbsp butter
2 c finely chopped yellow onions
4-5 tsp curry powder
2 medium-size butternut squash (about three pounds)
2 apples peeled, cored and chopped
3 c chicken stock
1 c apple juice
1 small can of evaporated milk (Carnation)
Salt and pepper to taste
shredded apple for garnish

Melt butter in a pot. Add onions and curry powder and cook, covered, over low heat until onions are tender, about 25 minutes.
Peel the squath, scrape out the seeds and chop the flesh.
When onions are tender, pour in the stock, add squash and apples, and bring to a boil. Reduce heat and simmer, partially covered, until squash and apples are very tender, about 25 minutes.
Puree
Add apple juice and evaporated milk.
Season to taste, heat to a simmer and serve. Garnish with shredded apple.