Spray large saucepan or Dutch oven with nonstick cooking spray; heat over medium heat until hot. Add onions; cook and stir about 5 minutes or until transparent. Add squash, chicken broth, apple sauce, salt, pepper, nutmeg, cloves, curry powder and coriander.
Increase heat to high; bring mixture to a boil. Cover; reduce heat to low. Simmer 10 to 15 minutes or until squash is fork-tender, stirring occasionally.
In food processor or blender, process soup in small batches until smooth. Return soup to saucepan. Cook over low heat 5 minutes or until hot, stirring occasionally. Refrigerate leftovers.
Microwave Directions: In large microwave-safe bowl, combine onions, squash, chicken broth, apple sauce, salt, pepper, nutmeg, cloves, curry powder and coriander. Cover; cook at High (100% power) 15 minutes or until squash is fork-tender, stirring once.
In food processor or blender, process soup in small batches until smooth. Return soup to bowl. Cover; cook at High 3 minutes or until hot. Refrigerate leftovers.
This recipe yields 8 servings.
Comments: To defat chicken broth, chill canned broth thoroughly. Use can opener to punch two holes in top of can. Quickly pour out the contents of the can into bowl. Most of the fat will remain in the can and the remaining broth is "defatted."
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