2 tablespoons unsalted butter
1-2 sweet apples
2 tablespoons good olive oil
1 teaspoons salt
2 cups chopped yellow onions (1-2 onions)
1/2 teaspoon pepper
2 tablespoons curry powder
1 cup water
1 butternut squash
1 cup apple cider or juice
In a large stockpot (soup pot), saute the onions and curry powder in the butter and olive oil uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.
Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.
Add the squash, apples, salt, pepper, and water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Puree the soup until smooth.
Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot with good bread and a green salad. Toasted walnuts make a good garnish!