Curried Butternut Squash Soup

Posted on October 6, 2012

2 tablespoons butter
2 tablespoons olive oil
4 cups chopped yellow onions
2 tablespoons curry powder
5 pounds butternut squash (@ 2 large)
1 pound sweet apples
2 teaspoons salt pepper to taste
4 cups water, vegetable or chicken stock or enough to cover vegetables

• Put butter & olive oil in large pot over medium heat; add onions & curry powder until the onions are tender.
• Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks.Peel & core the apples and cut into chunks.
• Add the squash, apples, salt, pepper, and water/stock to the pot. Bring to a boil and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Blend the soup until smooth; it should be slightly sweet and quite thick. Add more liquid if you want to thin it out a bit. Season with salt & pepper – serve hot.