Warm and hearty, this butternut squash soup will keep you feeling cozy with a kick of curry powder. 

Preparation

Preheat oven to 400ºF.

Place whole butternut squashes on a sheet pan, prick with a fork, and bake for 45 minutes, or until fully cooked. Let squashes cool, then cut each in half, remove seeds and skin, and cut flesh into 2-inch chunks. Puree in a food processor until smooth, then pass puree through a fine mesh strainer and set aside.

Bring vegetable stock to a rolling boil, then lower heat to simmer.

In a separate 8-quart stock pot, melt butter over medium heat. Sauté onions until softened. Add the curry powder and sauté for 1 minute. Add the apples and cook for 2–3 minutes, until apples just begin to lose their firmness. If desired, reserve some apples for garnish.

Add butternut squash puree to the onions and apples, then whisk in vegetable stock to your desired consistency. Once all the stock has been incorporated, whisk in the fresh herbs. Season with salt to taste.

Ladle into serving bowls and garnish with a drizzle with honey and reserved apples, if desired.