Curried Butternut Squash and Apple Soup

Mix the squash, olive oil and salt/pepper to taste and roast at 400 degrees for about 20 minutes, stirring and flipping the squash several times. Remove and set aside.

Add the 1 Tablespoon of butter to a large stockpot, melt and then add the leeks, apples and curry powder. Cook on medium stirring often until the onion is translucent, maybe 10 minutes. Add the cooked squash, the remaining spices, broth, apple juice, salt and pepper to taste.

Cook for an additional 15 minutes or until the squash and apples are fork tender.

Using a blender, immersion blender or whatever you have on hand, whir the soup until well combined and smooth.

Serve with additional diced apples and creme fraiche or a dab of sour cream on top.