Creamy Butternut Squash Soup

ROAST THE SQUASH:

1. 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.
2. 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 kosher salt, curry, cinnamon and nutmeg, stirring to combine. Cook for an additional 1-2 minutes until fragrant.
3. Add the vegetable broth and apple cider 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. Place the lid on the pot so that it's slightly askew and steam can escape. Bring to a low simmer for about 15 minutes over medium or medium low heat (depending on your stove).

BLEND THE BUTTERNUT SQUASH SOUP:

1. You can use several methods to puree the soup. Use a stick blender, process in a food processor(working in batches), or in a blender (working in batches). I prefer the blender, but then, I've got a crush on my VitaMix.
2. Process the soup until smooth. Be careful when blending, 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. Believe it or not, it happens, even with the lid on.
3. Blend the butternut squash soup until silky smooth and transfer creamy blend back to the pot. Add the heavy cream and warm it over medium heat, stirring occasionally until the soup is hot.
4. Serve the soup in the pot with a ladle with your favorite toppings.
5. You can also divvy up creamy butternut squash soup in food prep storage containers for easy lunches or dinners at the ready. It freezes well too.