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Warm the butter, onions and curry powder in a large stockpot,
uncovered, over low heat for 15-20 minutes until onions are
tender. Stir occasionally. Peel the squash, cut in half, and
remove seeds. Cut the squash into chunks. Peel, quarter and
core the apples. Cut into chunks
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Add the squash, apples, salt and pepper, and 2 cups of water
to the pot. Bring to a boil, cover and cook over low heat for 30-
40 minutes, until squash and apples are very soft.
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