2 Tbsp unsalted butter
2 Tbsp extra virgin olive oil
4 cups chopped yellow onions (3 large)
2 Tbsp mild curry powder
5 lbs butternut squash (2 large)
1 1/2 lbs sweet apples (4 apples)
2 tsp kosher salt
1/2 tsp freshly ground black pepper
2 cups water
2 cups apple cider
Heat butter, olive oil, onions, and curry powder over low heat in a large stock pot. Cook for 15 to 20 mins. until onions are translucent and soft. Stir occasionally.
Remove tough outer peel from squash and cut in half. Scoop out seeds and cut squash into chunks. Peel apples and cut into chunks, removing tough bits of core.
Place squash, apples and 2 cups of water into the stock pot. Season with salt and pepper. Bring contents to a boil. Reduce heat to low and cook covered for 30 to 40 mins or until squash and apples are very soft. Use a hand blender to puree soup, allowing some texture to remain.
Add apple cider and water achieve desired consistency. Season to taste and serve hot with a big slice of good crusty bread and garnished with a drizzle of olive oil.