Ingredients

• 2 tbs. olive oil
• 3 yellow onions
• 2 tbs. curry powder
• 2 large butternut**
• 4 apples, such as McIntosh or gala (I used gala)
• 2 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 2 cups water
• 2 cups good apple cider or juice (I used only 1 cup to keep the sugar content down)
• Pumpkin or sunflower seeds as toppings (optional)

1. Warm the olive oil, onions, and curry powder in a large stockpot, uncovered over low heat, for 15 to 20 minutes, stirring occasionally, until the onions are tender.
2. Peel the squash, cut in half, and remove the seeds. **
3. Cut the squash into chunks.**
4. Peel, quarter, and core the apples.
5. Cut into chunks.
6. Add the squash, apples, salt, pepper, and 2 cups of water to the pot.
7. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft.
8. Puree it in a blender (be careful it might be hot).
9. Pour the soup back into the pot.
10. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick.
11. Add salt and pepper to taste and serve!

**Cheater version: I bought pre-cut butternut squash (3, 11 ounce packs), I roasted two packages and threw the third one in the pot without pre-roasting. So, you can roast or not roast the squash. Either way…it’s good!