6 tbsp. butter
2 med. onions, chopped
1 clove garlic, crushed
1 1/2 - 2 lbs. butternut squash (I use frozen)
1 Granny Smith apple, skin too, chopped
2 tsp. curry powder (or less)
1 c. apple cider
4-5 c. chicken stock
1 c. whipping cream
Brown sugar (optional)
Salt & pepper

Bake or microwave squash. Remove seeds or scoop out pulp; set aside.

Melt butter in large pan. Add onions, garlic and curry. Cook on low heat until onions are transparent, not browned, for about 7 minutes.

Add squash and apples and cook for another 10 minutes on low heat, stirring occasionally. Add cider and stock and simmer for 30 minutes.

Puree soup in blender or Cuisinart. Return to pot and add cream. Cook 10 minutes more to blend flavors. Salt and pepper to taste. Can be frozen at this point. Thaw, add cream or seasoning.