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



