Directions

1. In a large stockpot heat butter over medium heat. Add onion; cook until soft, about 3 minutes. Stir in squash and apple. Add broth, curry powder, salt and pepper; bring to boiling.
2. Reduce heat; cover and simmer 25 minutes or until squash is soft and tender, stirring occasionally. Remove from heat and let cool 5 minutes.
3. Place cooled squash mixture in a blender (in batches, if needed); blend to a smooth puree.
4. Return pureed squash mixture to pot. Stir in cream; heat through. Sprinkle with toasted coconut, if desired, and serve.