3 pounds of squash (about 2 or 3 squash, depending on the variety) (kabocha, butternut, acorn, or hubbard)
½-1 tbsp. curry powder
1 medium onion, peeled, finely chopped
2 ribs of celery, finely chopped
1 medium sized carrot, peeled, finely chopped
1 leek, cleaned, finely chopped
4 cloves garlic, finely chopped
4-6 medium sized apples, cored, roughly chopped (keep one aside and grate for garnish)
sage and/or rosemary
2 bay leaves
6 cups of chicken stock, vegetable stock or water, or even a cup of apple cider
salt
pepper

Preheat the oven to 400F.
Split the squashes in half and scrape out the seeds and pith. Oil the cut surface with the olive oil and season with salt and pepper. Place the cut side down on a baking sheet, and roast for about 30-45 minutes, or until completely tender. When tender and cool enough to handle, scoop out the flesh (or peel off the skins) and keep the pulp.

Heat a large saucepan over medium high heat and place enough oil in the pan to just lightly coat the bottom of the pan. Add the celery, carrots, onions, leek, garlic, season with salt and pepper and cook for about 5-10 minutes until the onions are soft and all of the vegetables have released their aromas and are also softened. Add the curry powder and cook for a few minutes to cook out the spice and release it’s aromas.

Add the reserved squash pulp, the cut up apples, a couple sprigs of sage or rosemary and the bay leaves. Cook for a few minutes and then add the desired cooking liquid (stock or water) and season with a touch of salt and pepper. Bring the soup to a boil and then reduce to a vigorous simmer and cook for about 20-30 minutes. Remove the herbs and bay leaves and puree the soup in a blender or food processor. Check the consistency of the soup and seasoning and adjust accordingly. Garnish the soup with some of the grated apple and serve hot.