2 T. unsalted butter
2 T. olive oil
4 C. chopped yellow onions (2-3 large onions)
2 T. mild curry powder
2 large butternut squash
2 t. salt
1/2 t. freshly ground black pepper
3-4 C. chicken or vegetable stock
2 C. fresh apple cider
2 T. toasted pecans, coarsely chopped
2 T. chopped apple
Heat the butter, olive oil, onions, and curry powder in a large stockpot over low heat for 10 to 15 minutes, until the onions are translucent. Stir occasionally, scraping the bottom of the pot.
Cut the squash in half, remove the seeds, and peel. Cut the squash into chunks. Peel and halve the apples, scoop out the core, and cut into chunks.
Bring two cups of stock to a boil in a large stockpot. Add the squash, apples, salt, and pepper. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Turn off the heat and cool the soup, then process coarsely in a blender or food processor. Pour the soup back into the pot, and add the cider and a little more stock, the soup should be a little sweet and thick, so add the remaining stock accordingly. Reheat the soup, and add salt and pepper to taste.
Pour soup into bowls and top with a dollop of crème fraiche, a teaspoon of chopped apple, and a teaspoon of chopped pecans.