Curried Apple Butternut Soup
2 Tbsps Butter
2 Tbsps Olive oil
2 large sweet onions, yellow or white, chopped
2 Tbsps good curry powder
2 large butternut squash
4 Granny Smith or Honeycrisp apples
2 tsps salt
1/2 tsp ground black pepper
pinch of thyme
2 1/2 cups water, more if and as needed
2 cups apple juice or cider
Heat the butter, olive oil, onions and curry powder over a low heat, uncovered, for about 20 minutes. Stir so the onions don't stick or burn.
Peel your squash, remove seeds and chop into small chunks, Peel and core the apples, chop the apples into chunks. Add the squash, apples, salt, pepper, thyme and water to the pot. Bring to a boil. Cover and reduce the heat to low. Cook for 35-45 minutes until squash and apples are soft.
Process soup in blender or use an immersion blender to puree. Return the soup to the pot. Add Cider or juice and additional water until you get the consistency you prefer.