| 2 tbsp | extra-virgin olive oil |
| 1 | carrot |
| 1 | onion (diced) |
| 1 | apple (cored, peeled, and chopped) |
| 4 cups | butternut squash (peeled and chopped) |
| 1 tsp | cinnamon |
| 1½ tsp | yellow curry powder |
| ½ tsp | salt |
| ½ tsp | black pepper |
| 4 cups | chicken broth |
| ½ cup | cream or half'n'half |
| 1 | Heat oil in a large soup pot. | 2 min |
| 2 | Add carrot and onion; heat until carrots have begun to soften and onion is translucent | 10 min |
| 3 | Stir in butternut squash, apple, chicken broth, cinnamon, curry powder, salt and pepper. | 1 min |
| 4 | Bring to a boil, reduce heat, and simmer until squash is tender. | 30 min |
| 5 | Use an immersion blender to purée the soup (or work through a blender in batches) | 2 min |
| 6 | Add cream and blend into the soup. | 1 min |