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Butternut Squash and Apple Soup

2 Tbsp unsalted butter

2 Tbsp olive oil

2 large sweet onions, chopped

2 Tbsp curry powder

2 large butternut squash

1 ½ LBS sweet apples (McIntosh about 5)

2 Tsp kosher salt

12 Tsp freshly ground black pepper

1-2 cups good apple juice or cider

1 can chicken broth (add enough wter to make 2 cups)

(or use only water for vegetarian soup)

WARM THE BUTTER AND OLIVE OIL IN LARGE STOCKPOT OVER LOW HEAT.  ADD ONIONS AND CURRY POWDER AND COOK UNCOVERED FOR 15-20 MINUTES, UNTIL ONIONS ARE TENDER.  STIR OCCASIONALLY, SCRAPING BOTTOM OF POT

PEEL SQUASH, REMOVE SEEDS AND CUT INTO CHUNKS.  PEEL APPLES, CORE AND CUT INTO CHUNKS.

ADD SQUASH, APPLES, SALT, PEPPER AND CHICKEN BROTH WITH WATER TO POT.  BRING TO BOIL, COVER, REDUCE HEAT TO LOW, COOK FOR 30-40 MINUTES UNTIL SQUASH AND APPLES ARE VERY SOFT.  PUREE SOUP IN FOOD PROCESSOR, FOOD MILL OR WITH IMMERSION BLENDER UNTIL COURSE AND THICK.

POUR SOUP BACK INTO POT.  ADD APPLE JUICE AND ENOUGH WATER TO MAKE SOUP THE CONSISTENCY YOU LIKE.  IT SHOULD BE SLIGHTLY SWEET AND QUITE THICK.  ADJUST SALT AND PEPPER AND SERVE HOT.