In a small bowl, mix salt, curry powder, cinnamon, pepper, nutmeg.
Arrange peeled squash cubes or chunks on parchment-lined baking tray. (You can also leave the peel on and remove it after the squash is cooked.)Drizzle with olive oil and season with half of the spice mixture. Set the rest of the spice mix aside for later.Transfer the baking sheet to the preheated oven and bake for 30-40 minutes, until the squash is very tender and golden brown.Hint: Visit our post about how to make roasted squash puree for more detailed directions on this step.
Place the roasted squash into a large blender pitcher. If you roasted the squash in its skin, you must first scoop the cooked squash off of skin before putting it in the blender. Discard any squash skins.
Add the cider, broth, remaining spices, and one tablespoon of honey into the blender cup, and blend until very smooth.
Pour blended squash mixture into a large, heavy saucepan, and whisk in the half-and-half (or coconut milk). Heat over medium-low until mixture reaches a low simmer.
Taste and season, adding more honey if desired. Serve warm.
Garnish with roasted pepitas - they give it a nice crunch!
Notes
Vegan: Use vegetable broth, coconut milk, and maple syrup for a rich, creamy vegan-friendly autumn soup.
Storage
Refrigerator: Sealed in an airtight container, butternut squash soup with curry will last about 4-5 days in the refrigerator.Freezer: This easy butternut squash soup recipe freezes well. To freeze, transfer soup to an airtight container or vacuum sealed bag and place in the freezer for up to 3-6 months.