13 poundbutternut squashhalved lengthwise and seeded
12 pouondacorn squashhalved lengthwise and seeded
1fennel bulbcoarsely chopped, feathery fronds trimmed and reserved for garnish
2mediumcarrotspeeled and coarsely chopped
2granny smith applespeeled, cored and coarsely chopped
1cup apple juice or cider(if you don't have juice, you can use an additional cup of vegetable broth)
Preheat oven to 375°. Brush squash halves with 1 tablespoon olive oil and sprinkle with 1 teaspoon kosher salt. Place squash, flesh side down on a baking sheet and roast for 30-40 minutes, until flesh is soft. Rest squash until it's cool enough to handle.
Meanwhile, in a large dutch oven, heat remaining olive oil over medium heat. Add fennel, onion, and carrots. Cook, stirring occasionally, until softened about 5-6 minutes. Add apples and cook for 4-5 minutes longer, until softened. Add curry, cinnamon and nutmeg, stirring to combine. Cook for an additional 1-2 minutes until fragrant.
Add the vegetable broth to the fennel, carrot mixture. Scoop the flesh from the roasted squash into the dutch oven and break apart a little with a wooden spoon.
Working in batches, transfer the soup from the pot to a blender or food processor. Be careful when processing as hot soup can splatter -- to avoid accidents, only fill the blender or food processor to about halfway up.
Place the lid on securely and cover with a dish towel to avoid any potential splatters. Blend the soup until silky smooth. Transfer pureed soup to a soup tureen to serve and stir in the cream. You can also divvy up soup in food prep storage containers for easy lunches or dinners at the ready.