Pumpkin soup with apple and curry

Ingredients:

• 2.2 kg butternut squash (2 large)
• 700 g (4 pcs.) sweet apples
• 2 tbsp (30 g) butter
• 2 tbsp. l. olive oil
• 4 cups chopped onions (3 large)
• 2 tbsp. yellow curry powder
• 2 teaspoons of salt
• 1/2 tsp ground black pepper
• 2 tbsp of water
• 2 cups apple cider or juice

Preparation:

1. Heat the butter and olive oil, add the onion and curry powder to a large saucepan, and cook uncovered over low heat for 15-20 minutes, until the onion is soft. Stir occasionally.
2. Peel the pumpkin, cut it in half, and remove the seeds. Cut into large pieces. Peel the apples, remove the seeds, and chop coarsely.
   
   Add the pumpkin, apples, salt, pepper, and 2 cups of water to the pan with the onions. Bring to a boil, cover, and simmer for 30-40 minutes, until the pumpkin and apples are softened. Puree the soup in a food processor or use a food processor.
3. Pour the soup back into the pan. Add apple cider or juice. Add water, if needed, to achieve your preferred consistency. The soup should be slightly sweet and fairly thick. Taste for salt and pepper and serve hot. This dish goes well with white wine.