roasted butternut squash soup

Let me preface by saying, I'm not a soup person.  When given the choice between soup and anything, I'll go with that anything because chances are, it will feel more substantial and that's where my heart lies.  In the bread.  The pasta.  The dense veggie dishes.

But this soup stands alone in its own category and definitely wouldn't stand to be grouped along with other soups.  A roasted butternut squash makes this thick, creamy soup taste like heaven along with a hint of freshly grated ginger and curry.  

Fall in a bowl, y'all. 

As in, I'd like my face to fall in this bowl.

Roasted Butternut Squash Soup

vegan, gluten-free1 large butternut squash (about 1 1/2 lbs.)
1 tablespoon olive oil
1 large yellow or sweet white onion, chopped
1 medium apple, any variety, peeled and diced
2 cups prepared vegetable broth, or more/less as needed
2 teaspoons good-quality curry powder
2 teaspoons ginger, freshly grated
Pinch of ground nutmeg
Salt and freshly ground pepper to taste

1. To roast the squash, preheat oven to 375 degrees. Cut the squash half lengthwise and place halves, cut side down on a foil-lined, shallow baking dish and cover tightly with more foil. 
2. Bake for 30 to 50 minutes, until you can easily pierce the flesh with a knife. Scoop out and set aside.
3. Heat oil in a soup pot. Add the onion and sauté over medium-low heat until golden, about 8 to 10 minutes.  Add the apple, squash, broth and spices. Bring to a steady simmer, then cover and simmer gently until the apples are tender, about 10 minutes.
4. Transfer the solids to a food processor  and process until smoothly pureed and serve.