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
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.