Servings: 6 to 8

1 large butternut squash (about 1½ pounds) 1 large butternut squash (about 1½ pounds)
2 tablespoons olive oil or other vegetable oil 2 tablespoons olive oil or other vegetable oil
1 very large sweet onion, chopped 1 very large sweet onion, chopped
1 medium apple, any variety, peeled and diced 1 medium apple, any variety, peeled and diced
2 cups prepared vegetable broth, or 2 cups water with 1 vegetable bouillon cube 2 cups prepared vegetable broth, or 2 cups water with 1 vegetable bouillon cube
2 teaspoons good-quality curry powder 2 teaspoons good-quality curry powder
2 teaspoons grated fresh or jarred ginger, or more, to taste 2 teaspoons grated fresh or jarred ginger, or more, to taste
Pinch of ground nutmeg or allspice Pinch of ground nutmeg or allspice
1 14-ounce can light coconut milk 1 14-ounce can light coconut milk
Salt and freshly ground pepper to taste Salt and freshly ground pepper to taste

To bake the squash, preheat oven to 375 degrees. Cut in half and place halves, cut side up, in a foil-lined, shallow baking dish and cover tightly with more foil. Bake for 30 to 50 minutes, until you can easily pierce the flesh with a knife. Scoop out and set aside.
Heat about half the 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.
Transfer the solids to a food processor with a slotted spoon, in batches if need be, and process until smoothly pureed, then transfer back to the soup pot. Or better yet, simply insert an immersion blender into the pot and process until smoothly pureed.
Stir in the coconut milk and return the soup to a gentle simmer. Cook over low heat for 5 to 10 minutes, until well heated through. Season with salt and pepper. If time allows, let the soup stand off the heat for an hour or two, then heat through as needed before serving.
OPTIONAL GARNISHES: subheading: OPTIONAL GARNISHES:
Toasted pumpkin seeds
Crispy fried onions or shallots
Crumbled goat cheese
Swirl of yogurt