2 Tbsp unsalted butter
2 Tbsp olive oil
1 large onion, chopped
2 Tbsp curry powder
1 large butternut squash, or two medium
3 large sweet apples (I used gala.)
4 cups vegetable broth
2 tsp kosher salt
1/2 tsp fresh ground pepper
1 cup apple cider (I used unfiltered apple cider.)
Warm the butter and olive oil in a large stockpot over low heat. Add the onions and curry powder and cook, uncovered, for 15-20 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 vegetable broth to the pot. Bring to a boil, then cover, reduce the heat to low, and cook for 30-40 minutes, until squash and apples are very soft. Process the soup through a food mill or puree it coarsely in the food processor. (I used a hand blender.)
Pour the soup back into the pot. Add the apple cider to make the soup the consistency you like (you may need to add more than a cup of the apple cider); it should be slightly sweet and quite thick. Check and adjust the salt and pepper, if needed, and serve hot.