Name: Roasted Butternut Squash Soup
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 6
Ingredients: 1 3 pound butternut squash (halved lengthwise and seeded); 1 2 pouond acorn squash (halved lengthwise and seeded); 4 tablespoons olive oil (divided); 1 fennel bulb (coarsely chopped, feathery fronds trimmed and reserved for garnish); 1 medium onion (coarsely chopped); 2 medium carrots (peeled and coarsely chopped); 2 granny smith apples (peeled, cored and coarsely chopped); 2 teaspoons kosher salt (divided); 2 tablespoons curry powder; ½ teaspoon ground cinnamon; ½ teaspoon grated nutmeg; 5 cups vegetable broth; 1 cup apple juice or cider ((if you don't have juice, you can use an additional cup of vegetable broth)); ½ cup heavy cream