Apple Butternut Squash soup

This is a tasty soup that would work nicely as a starter to a Christmas Dinner.

Apple Butternut Squash Soup

•  2 tablespoons butter
• 2 tablespoons olive oil
• 4 cups chopped onion
• 2 tablespoons mild curry powder
• 2 large butternut squash 
• 4 sweet apples
• 2 teaspoons salt
• 1/2 teaspoon freshly ground pepper
• 2 cups chicken broth

1. Heat the butter and olive oil in a large cast iron dutch oven or large stockpot over low heat. 
2. Add the onions and curry powder and cook for 15 to 20 minutes or until the onions are tender. 
3. Stir and scrape the bottom of the pot every couple minutes.
4. Peel squash, cut in half and remove seeds. Cut the squash into chunks.
5. Peel and core the apples and cut into chunks.
6. Add the squash, apples, salt, pepper, and 2 cups broth to pot.
7. Bring to boil, cover, reduce heat to low and cook until the squash and apples are soft, approx.40-50 minutes.
8. Use a food processor or hand blender to puree the squash and apples.
9. Return to pot if you used the food processor and taste, adding salt and pepper if needed.
10. If the consistency is too thick add a little more broth or water and heat through.
11. Serve with toasted walnuts and pomegranate seeds, optional.

Serves: 16-24 (approx. 1/2 cup servings)