• Preheat the oven to 425ºF. Place the halved squash on a foil-lined baking sheet. Melt 1 tablespoon butter and brush all over the cut sides of the squash. Season with ½ teaspoon kosher salt and ⅛ teaspoon pepper. Roast for 1 hour - 1 hour 15 minutes, or until the squash is fork tender all the way through. Set aside to cool enough to handle.
  4 pounds (about 2 small) butternut squash
• While the squash is roasting melt 1 tablespoon butter in a nonstick skillet over medium high heat. Add the apples, onions, and cook, stirring occasionally, for 7-10 minutes, or until softened.
  1 medium apple, ½ medium onion
• Add the sage, curry powder, cinnamon, ginger, garlic powder, and cayenne pepper to the skillet. Cook and stir for 1 minute. Remove from heat.
  1 ¼ teaspoon kosher salt, ½ teaspoon dried sage, ½ teaspoon curry powder, ¼ teaspoon ground cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon garlic powder, ⅛ teaspoon cayenne pepper
• When squash is cool enough, take a large spoon and scoop the flesh from the skins. Add the squash to a blender with the cooked apples, apple cider, water, brown sugar, and ¾ teaspoon kosher salt. Blend until smooth and no chunks remain.
  1 cup apple cider, 1 cup water, ½ tablespoon brown sugar or maple syrup
• Transfer the soup to a large saucepan. Add 1 cup broth and coconut milk. Cook and stir over medium heat, until heated through. Add additional broth to thin soup to desired consistency, and adjust seasoning with more salt, if necessary.
  1-2 cups vegetable or chicken broth, ¾ cup canned unsweetened coconut milk

(Optional) Sautéed Apples

• Core and chop one apple. Melt 1 tablespoon butter in a nonstick skillet. Add the apple, cooking and stirring for 7-9 minutes, or until golden and soft. Garnish soup apples and pepitas.