In a small bowl, mix salt, curry powder, cinnamon, pepper, nutmeg.
Arrange squash chunks on parchment-lined baking tray, flesh side up. Drizzle with olive oil and season with half of the spice mixture. (Set the rest of the spice mix aside for later.)
Roast seasoned squashes in oven for 25-30 minutes, or until flesh is very tender. Let cool.
Scoop cooked squash off of skin and into a large blender pitcher. Pour in cider and broth and blend until very smooth. Discard squash skins.
Pour blended squash mixture into a large, heavy saucepan and heat over medium-low until mixture reaches a low simmer. Add remaining spices, one tablespoon of honey and half-and-half.
Taste and season, adding more honey if desired.
Serve warm. Garnish with pepitas - they give it a nice crunch!
*I used a 44 ounce butternut squash and a 25 ounce kuri squash for the batch I made here, and it turned out perfect. I probably used a little more curry powder than this recipe calls for in the end, but go easy if you decide to add extra or you will lose that lovely butternut flavor.
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