Butternut Squash and Apple Soup - KRISTAL

Best. Soup. Ever. And it's perfect for the fall and winter. It's a bit time consuming, but it makes a ton (3 qts.) so you can freeze some for later.

2T unsalted butter
2T extra virgin olive oil
4C chopped yellow onions
2T curry powder
5lb butternut squash (2 large)
1 1/2lb sweet apples, such as McIntosh or Gala (4 apples)
2t kosher salt
1/2t black pepper
2C water
2C apple cider or juice

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.

Peel the squash, cut in half, and remove the seeds. Cut the squash into chucks. Peel, quarter, and core the apples. Cut into chunks.

Add the squash, apples, salt, pepper, and 2C of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft (Chad had to cook it closer to an hour, but our pot wasn't quite big enough either). Process the soup through a food processor or with an immersion blender.

Pour the soup back into the pot. Add the apple cider/juice to make the soup the consistency you like; it should be slightly sweet and quite thick. Add salt and pepper to taste and serve hot.