Roasted Butternut Squash Soup

Ingredients

• for the soup
• 1 large butternut squash [3 pounds total]
• 1/2 large yellow onion, chopped
• 4 carrots, chopped [1 cup]
• 1 apple, chopped [a sweet variety is best - I used a golden delicious]
• 2 quarts homemade or low-sodium vegetable broth
• 3 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 1/2 cups kosher salt
• 1 tablespoon curry powder
• 1 teaspoon fresh thyme, minced
• 1/3 cup heavy cream
• for the garnishes:
• 1 tablespoon fresh thyme leaves
• 1/4 cup extra virgin olive oil
• seeds from 1 butternut squash
• 1/2 teaspoon olive oil
• salt, to taste

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