Butternut Squash and Apple Soup

2  tablespoons		unsalted butter
2  tablespoons		good olive oil
4  cups		chopped yellow onions (3 large)
2  tablespoons		mild curry powder
5  lb.		butternut squash (2 large)
1-1/2  lb.		sweet apples, such as McIntosh (4 apples)
2  teaspoons		kosher salt
1/2  teaspoon		freshly ground black pepper
2  cups		water
2  cups		good apple cider or juice

Tip: For nutritional information on all the ingredients in Butternut Squash and Apple Soup just click on each ingredient name. Then adjust the serving size for any Butternut Squash and Apple Soup ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

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 2 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 through a food mill
fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.

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.