| 1/2 clove | garlic, finely chopped |
| 1 tablespoon | butter |
| 2 | shallots, finely chopped |
| 1/2 | medium onion, peeled and finely chopped |
| 1 teaspoon | fresh basil |
| 1/4 teaspoon | fresh thyme |
| 2 | Golden Delicious apples, peeled and thinly sliced |
| 5 cups | chicken stock |
| 1/2 cup | dry white wine |
| 1 teaspoon | curry powder |
| 1 | yellow squash, peeled and diced |
| 1/4 cup | 35% cream |
| salt and pepper |
In a saucepan, melt butter, add onion, garlic, and shallots. Pour white wine and reduce until almost dry. Add thyme, basil and curry powder. Mix well.
Add diced squash and apples. Moisten with stock. Season and cook. 10 to 15 minutes or until squash and apples are cooked. Remove from heat and allow to cool. Mix in blender, then strain through a chinois. Season.
Reheat and add cream before serving.