1/4 cup ( 1/2 stick) of butter
2 large onions finely chopped
2 Tbsp Vadouvan Curry
1 large butternut squash/ 2 medium ( 1.2 kilos)- peeled, seeded and chopped.
2 apples peeled and chopped
3 cups stock of choice
1/2 cup fresh apple juice
Melt butter and then add onions and vadouvan. Cook over low heat for 20 minutes.
Add in the stock, squash and chopped apple. bring everything to a boil and then simmer for another 30 minutes.
Strain the soup and reserve the liquid. Process the solids in a food processor with some of the liquid until smooth.
Add everything back into the pot and add the apple juice. Season to taste with salt and pepper.
*VEGANs use olive oil instead of butter.