Instructions: Melt butter in stock pot. Add onions and curry powder. Cover and cook over low heat until onions are tender, about 20 minutes.

Add squash, apples, chicken broth, hot pepper sauce, salt, marjoram and rosemary. Bring to a boil. Reduce heat and simmer, partially covered, until squash and apples are tender, about 25 minutes.

In several batches, puree soup in food processor fitted with a steel blade.

Process until smooth. Return pureed soup to stock pot and add apple juice. Heat through, season to taste with salt and pepper, and serve.

Garnish soup with dollop of sour cream, if desired.

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