Roasted Butternut Apple Soup with Buttery Croutons

2 tablespoons butter

2 large yellow onions, chopped

1 tablespoon curry powder

½ teaspoon cinnamon

2 ½ lbs. butternut squash (1 large), peeled and cubed into 1” chunks

2 Granny Smith apples, peeled, cored, and cubed into 1” chunks

2 teaspoons kosher salt

½ teaspoon cracked black pepper

1 cup low-sodium chicken broth

1 cup apple cider

2 tablespoons butter

1 cup cubed French bread, cut into ½ “ cubes