Never forget that when we are dealing with any pleasure in its healthy and normal and satisfying form, we are, in a sense, on the Enemy’s ground. I know we have won many a soul through pleasure. All the same, it is His invention, not ours. He made the pleasures; all our research so far has not enabled us to produce one. All we can do is to encourage the humans to take the pleasures which our Enemy has produced, at times, or in ways, or in degrees, which He has forbidden. Hence we always try to work away from the natural condition of any pleasure to that in which it is least natural, least redolent of its Maker, and least pleasurable. An ever increasing craving for an ever diminishing pleasure is the formula.

C.S. Lewis

CATEGORY	CUISINE	TAG	YIELD
Fruits, Meats, Grains, Dairy		Soups, Fruits, Cyberealm	10	Servings

INGREDIENTS

3	tb	Unsalted Butter
1	lg	Onion, chopped
2	tb	Curry Powder
1	ts	Chili Powder
2 1/2	c	Chicken Broth
3	lb	Butternut Squash, peeled,
		Seeded and cubed (8 cups)
21	oz	Granny Smith Apples, peeled,
		Cored, and chopped (3 cups)
		Salt and Pepper
1/2	c	Heavy Cream
2 1/2	c	Chicken Broth
1	tb	Fresh Parsley, chopped, or
1	tb	Fresh Cilantro, chopped

INSTRUCTIONS

In a large heavy pot, melt butter over medium heat. Add onions and saute
until translucent, about 5 minutes. Add curry powder and chili powder. Mix
well. Cook, stirring occasionally, 5 minutes. Stir in 2 1/2 cups chicken
broth, squash, apples, and salt and pepper to taste. Bring to a boil.
Reduce heat. Cover and simmer 30-45 minutes until squash is very tender,
stirring occasionally.
Strain soup, reserving liquid. Puree vegetables in a food processor in
several batches. In same pot, combine vegetable puree, reserved cooking
liquid, cream, and 2 1/2 cups chicken broth. Bring just to simmering. Ladle
soup into warm bowls. Garnish with parsley.
Source: Victoria Magazine, January 1994 Typed by Katherine Smith
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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