Roasted Butternut Squash Bisque

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Southern Living


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1 large butternut squash (about 3 pounds)

2 Granny Smith apples, peeled and cut into 8 wedges

2 large onions, peeled and cut into 1-inch pieces

2 to 2 1/2 cup chicken broth

1 cup fresh orange juice

2 teaspoons grated orange rind

2 teaspoons curry powder

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 cup whipping cream

1/2 cup milk

Marmalade Cream

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