Butternut Squash & Apple Soup
2 T unsalted butter
2 T good olive oil
4 cups chopped yellow onions (3 large)
2 T mild curry powder
5 pounds butternut squash (2 large)
1 1/2 pounds sweet apples, such as McIntosh (4 apples)
2 t kosher salt
1/2 t freshly ground black pepper
2 cups water or vegetable broth
2 cups good apple cider, juice or vegetable broth
DIRECTIONS
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 cider, juice or more broth (depending upon how sweet or savory you want your soup to be) and enough water to make the soup the consistency you like; it should be quite thick. Check the salt and pepper and serve hot.