Butternut Squash and Apple Soup
Adapted from Ina Garten Barefoot Contessa
2 tablespoons unsalted margarine
2 tablespoons olive oil
4 cups chopped yellow onions (approximately 3 onions)
2 tablespoons curry powder
5 pounds butternut squash (approximately 2 large)
1 1/2 pounds sweet apples (4 apples)
kosher salt and pepper to taste
2 cups water
Warm margarine, olive oil, onions, and curry powder in a large pot over a low heat for about 15-20 minutes, until the onions are translucent. Stir occasionally. Peel the squash and remove the seeds, and cut the squash into chunks. I found peeling the squash the hardest part of this dish, and I recommend using a sharp knife to peel instead of an actual peeler. Also, peel, core, and chop the apples and cut them into chunks.
Add the squash and apples to the pot with the onions. Add salt, pepper, and two cups of water and bring to a boil. Once it's boiling, cover the pot and simmer on low for 30-40 minutes until the squash and apples are soft. Then, puree the soup using either a food processor or an immersion blender. Make sure all the chunks of butternut squash and apple are gone and the soup is smooth and creamy.