Warm butter and olive oil. Saute onions and curry powder in large stock pot uncovered over low heat for 15-20 minutes, until onions are tender. Stirring occasionally, scraping the bottom of the pot.
2.
Add squash, apples, salt, pepper and 2 C water to the pot. Bring to a boil, cover and cook over low heat for 30-40 min., until the apples are very soft.
3.
Puree the soup and pour back into pot. Add apple juice/cider and enough water to make to consistency desired. Should be sweet and thick. Season to taste with S&P.
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By
jennheitz
