1 butternut squash, peeled, cubed
In heavy saucepan sauté onions & garlic in butter and vegetable oil. Sauté 3-5 minutes until opaque. Add curry powder and sauté for another minute. Add apples, squash, chicken stock and apple juice. Cook over low to medium heat until squash is tender, about 25-30 minutes.
Carefully puree soup (in small batches) in food processor or through sieve. Return to pot and add cream, salt & white pepper. Simmer another 15 minutes until flavors blend. If too thick add additional stock or apple juice. If too thin, simmer an additional 15-30 minutes.