2 tablespoons butter
2.5-3 lbs butternut squash
1 Granny Smith apple
3 cups chicken broth
2 cups apple cider
1 teaspoon salt
2-4 teaspoons curry powder, to taste
Chop the onions. Peel, core, and dice the apple. Peel, seed, and cube the squash.
Saute onion in butter until softened. Add the squash and apple and saute for about five minutes. Add remaining ingredients, bring to a boil. Reduce heat, cover, and simmer for about 20 minutes, until the squash is tender.
Remove from heat. Puree (not all at once, obviously) in a blender until smooth.