Apple and Curry Butternut Squash Soup

This is a staple in our family. I make it once or twice a year. I would prepare it more often but cutting up butternut squash is a chore.

6 tbs butter (unsalted)
3 chopped onions
6 tsp curry powder
3 butternut squash (medium)
3 green, tart apples (peeled)
4 to 5 cups chicken broth
1 ½ cup apple juice
Salt and pepper
1 shredded green apple (peeled) for garnish

Using your largest pot, cook onions, curry, and butter until onions are translucent and tender (25 minutes). Peel, clean out seeds, and chop squash. Add to onions, the broth, squash, and 3 apples. Bring pot to boil and then simmer until all is tender (25 minutes). Let cool for 15 minutes, then separate liquid from solids. Put solids in a food processor and process until smooth- you will have to add 1 to 2 cups of liquid. Put pureed soup back into the pot and add the apple juice. Add separated liquid until you have the desired consistency. Season with salt and pepper and serve with garnished apples sprinkled on top.