Heat oven to 400 degrees. Line a sheet pan with parchment paper.

Peel squash, cut in half and remove the seed. Cut the squash into cubes. Place on baking sheet, toss with 1 1/2 tablespoons of olive oil, and 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook for 20 minutes.

While the squash is roasting, peel. quarter and core the apples. Cut into chunks. Add to the butternut squash, stir, and roast for 20 more minutes.

Warm the olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.

Add the squash and apples to the pot and stir. Pour

Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot.

To serve, add a swirl of creme fraiche or coconut cream and maple syrup.