In large pot, heat oil and butter. Add onion, garlic and and leek. Saute slowly until onion and leek are tender without changing color (5-8min). Add curry and cumin. Stir in squash, then apples. Simmer uncovered 5-7min, add broth. Return to simmer, cover and cook 35-40 min. or until squash is tender. Remove from heat and puree in small batches.
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