Curried Butternut Squash Soup

Directions

1. In a large pot that can hold all the ingredients, melt 6 tablespoons of unsalted butter over medium heat.
2. Stir in 3 cups of finely chopped yellow onions and 8 teaspoons of curry powder. Cook until the onions become tender, stirring occasionally.
3. While the onions cook, prepare the squash: peel the 3 medium butternut squashes, cut them in half, remove the seeds, and chop the flesh into cubes.
4. Once the onions are tender, add 4 1/2 cups of chicken stock, the cubed squash, and 3 peeled, cored, and chopped apples to the pot. Bring everything to a boil, then reduce the heat, partially cover, and simmer for about 20 minutes until the squash is tender.
5. Pour the soup through a strainer, catching the liquid in a bowl. Set the solids aside, and reserve the strained liquid for later use.
6. Transfer the cooked vegetables and solids to a food processor or blender. Add 1 cup of the reserved liquid and blend until the mixture is completely smooth.
7. Return the pureed soup to the pot. Stir in 2 cups of apple juice and 3 cups of the reserved liquid, adjusting the amount to achieve your preferred consistency.
8. Season the soup with salt and pepper to taste. Serve immediately, garnished with slices of green apple.