2 Tbsp unsalted butter
2 Tbsp olive oil
4 c chopped yellow onions (3 large)
2 Tbsp mild curry powder
5 lbs butternut squash
1 ½ lbs sweet apples (such as Macs)
2 tsp kosher salt
½ tsp pepper
2 c water
2 c apple cider or juice
Warm butter, oil, onions, curry powder in large stockpot uncovered over low heat 15-20 minutes until onion is tender.
Peel & seed squash & apples. Cut into chunks. Add to pot with salt, pepper, & 2 c of water.
Cook over low heat approx 30 minutes or until very soft. Puree and return to pot.
Add apple cider and enough water to make soup consistency you like.
This is the recipe as written. When I make it, I use only olive oil and no salt. I start with a tablespoon of curry powder. I also don’t measure the cider and just balance how it tastes when finished. I’d always prefer adding a good cider to water. I check for salt at the end to see if any is needed.