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1
Cut 4 of the butternut squash halves into 1-inch chunks; cut the remaining 2 squash halves into 1/4-inch dice.
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2
Melt the butter in a large, heavy saucepan.
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3
Add the onion.
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4
Cover with a piece of crumpled wax paper and cook over moderately low heat until the onion is softened, about 10 minutes.
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5
Remove the wax paper.
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6
Add the curry powder and season with salt and pepper; cook, stirring, until fragrant, about 1 minute.
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7
Raise the heat to high, add the honey and cinnamon and bring to a boil.
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8
Stir in the large chunks of squash and the cauliflower until coated with the spices.
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9
Add the Vegetable Stock and bring to a simmer.
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10
Cook over moderately low heat until the vegetables are very tender, about 40 minutes.
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11
Working in batches, puree the soup in a blender until smooth.
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12
Return the soup to the saucepan.
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13
Add the heavy cream, cover partially and simmer over moderately low heat for 10 minutes, stirring occasionally.
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14
Season the curried squash soup with salt and pepper.
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15
Meanwhile, in a steamer basket set over boiling water, steam the finely diced squash until just tender, about 8 minutes.
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16
Lightly season the diced squash with salt.
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17
Ladle the soup into shallow bowls.
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18
Garnish the soup with the diced squash and a dollop of creme fraiche and serve hot with the Roasted Garlic Flat Breads.
