Makes 8-10 servings1/4 c butter 2 c chopped onion 1 rib celery, chopped 4 tsp curry powder 2 medium butternut squash peeled, seeded, and cubed 3 medium apples, peeled and chopped 3 c water 1 c cider Salt and pepper, to taste. 1. Melt better in heavy pot; add onions, celery, and curry powder. Cook over medium heat, stirring often, until vegetables are tender. 2. Add squash, apples, and water; bring to a boil. Reduce heat, cover, and simmer 20–30 minutes, or until squash and apples are tender. Drain and reserve liquid. 3. Puree apple-squash mixture with one cup of cooking liquid. Return to pot. 4. Add cider and as much of cooking liquid as needed to reach desired consistency. Season with salt and pepper. Reheat if necessary, and serve.