INGREDIENTS
2 tablespoons unsalted butter
2 tablespoons proper olive oil
four cups chopped yellow onions (three massive)
2 tablespoons moderate curry powder
five kilos butternut squash (2 large)
1 half of kilos candy apples, together with McIntosh (four apples)
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 cups apple juice or true apple cider
INSTRUCTIONS
heat butter and olive oil in big skillet over low heat. upload onion and curry powder and cook uncovered for 15-20 mins until onion is soft. Stir from time to time, scraping the bottom of the pan.
Peel squash, reduce in half of and take away seeds. cut squash into portions. Peel, area and core the apples. reduce into portions.
Add squash, apples, salt, pepper and 2 cups of water to pot. Bring to a boil, then cover, reduce heat to low, and cook for 30 to 40 minutes, until squash and apples are very tender. Pass the soup through a food processor with a large blade or puree in the bowl of a food processor with a steel blade. Pour soup into pot. Add apple juice and enough water to give the soup the desired consistency; it will be slightly sweet and quite thick. Check salt and pepper and serve hot.