Spice-scented Butternut Squash and Apple Bisque

Preheat oven to 350° F. Cut the squash into several sections and roast in the oven for 30 to 40 minutes, or until a knife inserts easily into the flesh. Cool slightly, then scoop out the soft flesh, removing any seeds, and chop into small chunks. (You should have about 2 cups.) You may refrigerate the cooked squash for up to 3 days.

In a heavy pot, heat the oil and sauté the apples and shallot until the shallot is soft. Stir in the curry blend and cook for about 1 minute. Add the squash, the broth and cream and season with salt and pepper.

Heat the soup over medium-low heat for about 10 minutes, stirring occasionally, until warm. For a more elegant presentation, cool the bisque slightly and puree it in batches in a food processor until smooth.

Ladle the soup into serving bowls, drizzle with coconut milk if using and top with the Apple Coriander Chutney.