Curried Squash Soup

1 large butternut squash
1 large yellow onion, peeled and chopped
1 1/2 tablespoons curry powder
1/4 teaspoon ground turmeric
1/4 teaspoon ground ginger
2 McIntosh apples (could substitute another baking apple)
8 ounces (237 mL) apple cider
1 tablespoon unsalted butter
olive oil

Position baking sheets in upper and lower thirds of oven. Preheat oven to 425F/220C.

Peel squash, then cut off top and bottom. Carefully cut the squash in half where the neck meets the base. Resting the base on its bottom, cut it down the middle so you can scoop out the seeds with a spoon. Cut the squash into 1 inch (2.5 cm) pieces and divide between two large baking sheets into two piles. Drizzle with olive oil and sprinkle with salt and pepper. Toss with your hands to coat the squash, then arrange on pans so pieces aren't touching each other.

Roast for 20 minutes, flip pieces over, then return pans to oven (switching them on the racks so the upper pan is now the lower pan) and roast for another 20 minutes.

In a large pot, heat butter and 1 tablespoon olive oil over medium heat. Add onions and cook until soft and beginning to brown. Add curry powder, turmeric, and ginger, stirring to coat the onions.

While onions are cooking, peel, core, and cut apples into 8 pieces per apple (large pieces). Add to pot with onions and cook until soft.

Add roasted squash, 2 cups water, and apple cider to pot. Bring to a boil, cover, and reduce heat to low for 20 minutes. Use an immersion blender (or blend in batches in full size blender covered with dish towel - not a tight cover or you risk an explosion) to blend. Add water and/or additional cider as desired for consistency and taste. Adjust seasoning as needed.

Serve hot.