Butternut Squash Soup

I'm out at women's group tonight, but everyone else will be having this:

1/2 stick butter
1 large onion, chopped
1 granny smith apple, peeled, cored and diced
2 Tbs. curry powder
1 tsp. salt
1/2 tsp. pepper
4-6 cups chicken broth
4 cups peeled, cubed butternut squash

Melt butter in soup pot. Add onion and apple, saute until soft. Add curry powder, salt, pepper and stir to coat. Add chicken broth and squash, bring to a boil and then reduce heat. Simmer for 20-30 minutes, until squash cubes mash easily with the back of your spoon. Either using an immmersion blender or carefully tranferring liquid to food processor/blender in batches, puree until smooth. Return to pot, taste and correct seasonings. Serve with a hearty salad (maybe spinach and bacon?) and crusty bread. A great first course for an autumn meal, too.