Curried Butternut Squash Soup by Mighty Mom

I've made this a few times, combining multiple recipes into one. I think that qualifies as a new recipe, no? It is absolutely divine with a crisp salad, a hunk of grainy bread, a wedge of cheese and a glass of Chardonnay. Can you tell it's Friday?

1 large butternut squash
1/2 a large sweet onion, diced
1 ½ tbsp grated fresh ginger
1 tart apple, peeled and diced
2 tbsp butter, melted
1 tbsp olive oil
2 tsp curry powder
4 cups + 2 cups vegetable stock
1 ½ tsp salt (or to taste)

1. Preheat oven to 450°F / 225°C. Use convection mode if you have it.
2. Split the squash lengthwise, scoop out seeds, and brush with melted butter.
3. Roast cut side down on a baking sheet until fork tender (45 minutes to an hour).
4. When the squash is nearly done, sauté diced onion, ginger and apple in remaining butter and olive oil over medium-low heat.
5. Add curry powder and cook for 1 minute.
6. Pour in vegetable stock and bring to a boil.
7. Reduce heat and add roasted squash. Discard skins and any blackened bits.
8. Using a hand blender or food processor, purée until smooth.
9. Add an additional 2 cups vegetable stock and heat through. Salt to taste.
10. Serve with a dollop of cream, a few croutons, a sprinkle of cilantro or roasted squash seeds for garnish.