3 to 3-1/2 lb. butternut squash (no bigger)
1 large onion, chopped
1 medium granny smith apple, diced
1 garlic clove, minced
4 Tbls. butter
2 t. curry powder
1/2 t. ground ginger
2 (14.5 oz.) cans chicken broth
1/2 c. heavy whipping cream
1/2 t. salt
1/4 t. pepper
1/8 t. cayenne pepper, optional
Cut squash in half; discard seeds. Place squash cut side down in a 15 x 10 x 2-inch baking pan. I liked to line with foil for easy clean up. Add 1/2-inch water to pan. Bake uncovered at 350 degrees for 40 minutes. Drain water from pan; turn squash cut side up. Bake an additional 20-30 minutes until tender. Cool slightly
Carefully scoop out squash into a food processor; cover and process until smooth. You may have to add a little of the chicken broth (purées easier with a liquid). Set aside.
In a large teflon fry pan, sauté the onion, apple and garlic in butter until tender. Stir in curry powder and ginger; cook and stir for 1 minute. Process in a food processor until smooth. Again, add a little chicken broth, if needed to get a smooth purée
Put pureed squash and apple-onion mixture in a large pot. Stir in remaining broth. If the onion and apple mixture didn't get real smooth in food processor, use an immersion blender for a few seconds. Then heat on low heat and simmer uncovered for 15 minutes. Stir occasionally.
Add the cream, salt, pepper and cayenne if desired. Heat through. DO NOT BOIL.