At the end of the year and the harvest is the fall and winter squash; this soup is my go to. It battles the cold weather like no other.
Preheat oven to 375 degrees.
Brush cut side of squash with oil.
Place squash, cut side down, on large rimmed baking sheet.
Roast until tender, about 1 hour. When done, cool slightly and scoop squash out into large bowl. Measure 3 cups squash (reserve any remaining squash for another use).
Melt butter in large pot over medium-high heat. Add the sage, and fry until crisp. Remove and reserve for later use as garnish.
Add onion, carrots, and apple and sauté for about 5 minutes.
Add curry powder and continue to cook for another 2 minutes, stirring consistently.
Add chicken broth, bay leaves, and the measured 3 cups of roasted squash.
Bring to boil, then reduce heat to medium-low and simmer uncovered for 1 hour.
When done discard bay leaves. Working in batches, puree soup in blender until smooth.
Return to same pot and stir in the cream. Adjust seasoning with salt and pepper.
Rewarm over medium-high heat and garnish the soup with some maple syrup, fresh whipped cinnamon cream, fried sage leaves and fresh ground nutmeg before serving.