4 tablespoons coconut oil (or olive oil)
4 cups chopped yellow onions (3 large)
2 tablespoons mild curry powder
5 pounds butternut squash, peeled and (2 large if using whole squash)
1 1/2 pounds sweet apples, such as McIntosh (4 apples)
2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
2 cups water or vegetable broth
2 cups apple cider
Warm the coconut oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. 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. OR use precut squash and save tons of time!
Add the squash, apples, salt, pepper, and 2 cups of water or broth to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Process the soup through a blender or use an immersion blender to smooth.
Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot.