Curried Butternut Squash Soup

This soup says "fall"! Yummy!!

Ingredients:
1 T. olive oil
2 cups yellow onions, finely chopped
4-5 T. curry powder
1/2 t. cayenne pepper
1 t. chili powder
20 oz. butternut squash, cubed
2 apples, peeled, cored and chopped
3 cups chicken stock
1 cup apple juice
salt
pepper
2/3 cup low-fat sour cream

1. Heat olive oil in soup pot. Add onions, curry powder, cayenne, and chili powder. Cook over low heat until onions are tender (about 25 minutes).
2. When onions are tender, pour in the chicken stock, add squash and apples, and bring to a boil. Reduce heat and simmer, partially covered, until squash and apples are very tender, about 25 minutes.
3. Pour the soup through a strainer, reserving liquid, and transfer the solids to a bowl of food processor. Add 1 cup of the cooking stock and process until smooth.
4. Return pureed soup to the pot and add apple juice and additional cooking liquid, about 2 cups. Add sour cream.
5. Season to taste with salt and pepper. Simmer to heat through and serve.