butternut squash and apple soup

It's cold outside! I think a new soup would be perfect. After scanning FoodNetwork.com I came across a butternut squash and apple soup that looks yummy and easy.

Ingredients:

• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 3 large yellow unions chopped
• 2 tablespoons mild curry powder
• 5 lbs. (2 large) butternut squash
• 4 McIntosh apples
• 2 teaspoons kosher salt
• 1/2 teaspoon fresh ground pepper
• 2 cups of water
• 2 cups or apple cider or juice

Directions:

1. Peel the squash, cut it in half, and remove the seeds. Cut the squash into chunks.

2. Peel, core, and quarter the apples.

3. 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.

4. Add the squash, apples, salt, pepper, and two cups 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.

5. Puree your soup. This would work best in a food processor, which I don't have, so I used blenders. Luckily I have two!

6. Pour the soup back into the pot. Add the apple cider or juice. Mix soup and serve hot.

Enjoy!