Ingredients
1-1/2 cups chopped onions1 tablespoon vegetable oil4 cups mashed cooked butternut squash3 cups chicken broth2 cups unsweetened applesauce1-1/2 cups milk1 bay leaf1 tablespoon sugar1 tablespoon lime juice1 teaspoon curry powder1/2 teaspoon salt, optional1/2 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1/4 teaspoon pepper
Preparation
In a Dutch oven, saute onions in oil until tender. Add the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Discard bay leaf before serving.
