Makes 12 hearty servings
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 large yellow onions, roughly chopped
- 2 tablespoons curry powder
- 2 large Butternut squash
- 4 Granny Smith apples
- 2 teaspoons salt
- ½ teaspoon freshly ground black pepper
- Pinch of thyme
- 2 cups water
- 2 cups apple juice
Heat the butter, olive oil, onions and curry powder in a large stockpot over a low flame, uncovered, until the onions are tender— about 20 minutes.
Stir occasionally, making sure the onions do not stick to the bottom of the pot.
Peel the squash, slice in half lengthwise and remove the seeds. Chop into chunks. Peel and core the apples. Chop into chunks also.
Add the squash, apples, salt, pepper, thyme and water to the pot. Bring to a boil, cover, reduce heat to low and cook for approximately 35–45 minutes, until the squash and the apples are soft.
Process the soup in the bowl of a food processor until it is puréed.
Return the soup into the pot. Add the apple juice and additional water, if necessary, to adjust the consistency to your liking, although it should be slightly thick. Add additional salt and pepper if you choose too.