Butternut Apple Soup (Dorothy)

1/4 cup butter
1 large onion
4 cups butternut squash, peeled & chopped
2 cups apples, peeled & chopped
4 cups chicken broth
1 cup light cream
1 tbsp curry powder (opptional)
1 1/2 tsp. salt
pepper to taste

Melt the butter in a saucepan, add onion and apples and cook uncovered for about 5 min., not allowing them to brown.  Stir in squash and chicken broth.  Bring to a boil, then reduce heat and simmer for 20-30 minutes.  Puree soup and return to saucepan.  Add the cream, salt and pepper.  Heat over low heat, but do not boil.  Makes 8 servings.