Pair this with crusty bread and a salad, and dinner is served! Dress it up with a dollop of yogurt, crumble of goat cheese, or perhaps some homemade croutons.
1 tablespoon unsalted butter
1 tablespoon olive oil
2 cups chopped yellow onions
1 tablespoon mild curry powder
1 large butternut squash
2 apples
salt and pepper
2 cup water
Warm the butter, olive oil, onions, and curry powder in a large stockpot 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 1 cups of 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. Process the soup stick blender. 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.
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