4 1/2 lbs. Butternut squash (3 sm.)
4 1/2 lbs. Jonathan or Granny Smith apples (9 lg.)
9 c. water
2 tbsp. sugar
1/8 tsp. cloves
1 1/2 tsp. salt
White pepper
2 tsp. curry powder
3 c. half & half

Cut the squash in half lengthwise and scoop out the seeds and fiber. Cut in half again, lengthwise, and pare off the outside shell. Cut the squash into cubes. Quarter, core, and pare the apples. Cut them into cubes also. Place the squash, apples, water, sugar, cloves, salt, and pepper (add curry later) in a large stockpot. Bring to a boil, reduce heat, cover, and simmer 30 to 45 minutes or until the squash and apples are extremely soft and beginning to form a puree.

Puree the mixture (including the water) in a food processor or blender. The soup may be stored in the refrigerator at this point. Before serving, stir together the squash-apple mixture, curry powder, and cream in a saucepan. Bring slowly to a simmer and taste for seasoning. Should the soup be too thick, add a little water.