In a large stockpot or a dutch oven over low heat, warm the butter and olive oil. Then add the chopped yellow onions and the curry powder, cook uncovered until the onions are tender and translucent. About 15-20 minutes. Scrape the bottom of the pot occasionally to be sure the onions are not sticking.

Peel the butternut squash, cut in half and scrape out the seeds. cut the squash into chunks. Peel, core and quarter the apples, then cut into chunks.

Add the squash, apples, salt, pepper, apple cider and 3 cups of stock to the pot. Bring the mixture to a boil, cover and reduce heat to low.

Cook until the squash and the apple are tender, about 30-40 minutes.

Using an immersion blender, food processor or a Vitamix high powered blender puree the mixture.

Pour the soup back into the pot, add enough water or apple cider to make the soup the consistency you like. It should be thick. Taste the soup and add additional salt and pepper if needed. Ladle into bowl, garnish and enjoy.