Warm the butter, olive oil, onions, and curry powder in a large
uncovered over low heat for 15 to 20 minutes, until the onions are
Stir occasionally, scraping the bottom of the pot.
Peel the squash, cut in half, and remove the seeds. Cut the squash into
chunks. Peel, quarter, and core the apples. Cut into chunks.
Add the squash, apples, salt, pepper, and 2 cups of water to the pot.
to a boil, cover, and cook over low heat for 30 to 40 minutes, until
squash and apples are very soft. Process the soup through a food mill
with a large blade, or puree it coarsely in the bowl of a food
fitted with a steel blade.
Pour the soup back into the pot. Add the apple cider or juice and
water to make the soup the consistency you like; it should be slightly
and quite thick. Check the salt and pepper and serve hot.