Curried Squash Soup

Preheat oven 400 degrees.

1. Cut squash in half, scoop out seeds. Peel skin off, cut into large chunks, put on a cookie sheet. Peel, core, and slice apple, put on the cookie sheet with the squash. Drizzle with olive oil and sprinkle with salt. Bake in the oven for 30-40 minutes, until squash is fork tender. Cool and put in a blender or food processor. Add one cup of chicken broth to the blender, blend until smooth.
2. In a 6-qt sauce pan melt butter and olive oil, saute onions and garlic until translucent. Add the curry and whisk. Scrape onion curry mixture into the blender. Blend again until onions and garlic are incorporated and soup is smooth. Return to sauce pan, over medium/low heat.
3. Add a cup of stock to the blender after pouring squash puree into the pan. Give it a quick blend to remove any of the puree stuck in the blender. Pour in the pan with the puree.
4. Add brown sugar, allspice, and whisk in the remaining broth, depending on how thick you prefer your soup. Add salt and fresh ground pepper to taste.