In a Dutch oven or large stockpot melt the butter and olive oil over medium heat. Add the chopped onion and curry powder and sauté on low heat for 15 to 20 minutes, until the onions are very tender. Stir occasionally, scraping the bottom of the pot.
While the onion is sautéing, peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Some grocery stores sell butternut squash already cut into chunks. This is definitely a time saver! Just make sure you check the measurements on the package to ensure you have 2 1/2 pounds. Peel, quarter, and core the apple (or apples if you're using 2). Cut the apples into chunks, too. (side note: if you're short on time, no need to peel the apple.....you can thank me later!)
Add the squash, apples, salt, pepper, vegetable stock and apple cider. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. With an emersion blender, puree it to the consistency you prefer. You can puree it coarsely, or continue to puree until it’s smooth. If you don’t have an emersion blender, you can puree the soup in a food processor or blender.
Pour the soup back into the pot. If you want to thin it a bit, add more vegetable stock or apple cider, until it's the consistency you like. Taste for seasoning. I love curry, so I usually end up adding another teaspoon of curry powder.....but you do you!
Season with salt and pepper, ladle into bowls and swirl with a spoonful of crème fraîche and top with toasted pumpkin seeds. If you don't have crème fraîche, drizzle with a really high quality olive oil.
