Butternut Squash and Apple Soup

YUM! Last week I helped host a lunch for the teachers at our school. We made this soup from The famed Barefoot Contessa. YUM! I added a few changes like eliminating water and adding much cream. I tried the original way which was still good. But Oooooh I like it my way muuuuch better.

Butternut Squash and Apple Soup

Ingredients

2 Tbs unsalted butter
2 Tbs olive oil
4 cups chopped yellow onions (about 3)
2-4 Tbs curry
5 pounds butternut squash (2 large)
1 1/2 pounds sweet apples (4 apples)
2 tsp kosher salt
1/2 tsp pepper
2ish cups heavy cream
1 1/2 cups of apple juice or cider

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 chunks. Peel, quarter, and core the apples. Cut into chunks.

Add the squash, apples, salt, pepper to the pot. Cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Blend it all together in my favorite VitaMix.

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