Butternut Squash and Apple Soup

Copyright 2001, Barefoot Contessa Parties!, All rights reserved Show: pisode: #his re!ipe is availa$le for a li%ited ti%e only& Why? Barefoot Contessa Ba!" to S!hool

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2 ta$lespoons unsalted $utter 2 ta$lespoons good olive oil ' !ups !hopped yellow onions () large* 2 ta$lespoons %ild !urry powder + pounds $utternut squash (2 large* 1 1,2 pounds sweet apples, su!h as -!.ntosh (' apples* 2 teaspoons "osher salt 1,2 teaspoon freshly ground $la!" pepper 2 !ups water 2 !ups good apple !ider or /ui!e 0ar% the $utter, olive oil, onions, and !urry powder in a large sto!"pot un!overed over low heat for 1+ to 20 %inutes, until the onions are tender& Stir o!!asionally, s!raping the $otto% of the pot& Peel the squash, !ut in half, and re%ove the seeds& Cut the squash into !hun"s& Peel, quarter, and !ore the apples& Cut into !hun"s& Add the squash, apples, salt, pepper, and 2 !ups of water to the pot& Bring to a $oil, !over, and !oo" over low heat for )0 to '0 %inutes, until the squash and apples are very soft& Pro!ess the soup through a food %ill fitted with a large $lade, or puree it !oarsely in the $owl of a food pro!essor fitted with a steel $lade& Pour the soup $a!" into the pot& Add the apple !ider or /ui!e and enough water to %a"e the soup the !onsisten!y you li"e1 it should $e slightly sweet and quite thi!"& Che!" the salt and pepper and serve hot