Ingredients

• 3 tablespoons unsalted butter
• 2 1/2 cups chopped yellow onion
• 2 tablespoons minced garlic
• 1 cup chopped carrot
• 1 cup chopped celery
• 8 1/2 cups 1-inch cubed butternut squash (about 2 small squash)
• 8 cups vegetable broth
• 2 cups peeled, cored, and chopped Red Delicious apples (about 2 apples)
• 10 sprigs fresh thyme, tied with butcher’s twine
• 1 tablespoon kosher salt
• 1 teaspoon curry powder
• 1/4 teaspoon ground black pepper
• Garnish: fresh thyme leaves, heavy whipping cream

Instructions

In a large Dutch oven, melt butter over medium-high heat. Add onion; cook until translucent, about 5 minutes. Add garlic; cook 1 minute. Stir in carrot and celery; cook 5 minutes more. Add squash, broth, apple, thyme, salt, curry, and pepper; bring to a boil. Reduce heat to low, and simmer until vegetables are tender, about 25 minutes.

Remove and discard thyme. Working in batches, transfer vegetables to the container of a blender using a slotted spoon; purée until smooth. Reserve 1 cup broth. Return puréed vegetables and reserved broth to pot; reheat over medium heat. Garnish with thyme and cream, if desired.