Butternut Squash Apple Soup

• 1 Tablespoon Unsalted Butter
• 1 Tablespoon Good Olive Oil
• 2 cups Chopped Yellow Onions (1 Medium Sized Onion)
• 1 Tablespoon Mild Curry Powder
• 2 whole Sweet Apples Such As McIntosh
• 2-1/2 pounds Butternut Squash (1 Large Squash)
• 1 teaspoon Kosher Salt
• 1/4 teaspoons Freshly Ground Pepper
• 2 cups Chicken Stock
• 1/2 cups Good Apple Cider Or Juice

1. 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.
2. Peel, quarter, and core the apples. Cut into chunks. Either peel and cube the squash, or cut the squash in half and roast on a baking sheet for 30 to 40 minutes before scooping out the flesh. Either way will do just fine.
3. Add the squash, apples, salt, pepper, and chicken stock to the pot. Bring to a boil, cover, and cook over low heat for 20 minutes (if you cubed the squash, add another 20 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, or use a blender.
4. Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot.

butter, olive oil, yellow onions, curry, sweet apples, butternut, kosher salt, ubc, chicken, apple cider

Taken from tastykitchen.com/recipes/soups/butternut-squash-apple-soup/ (may not work)