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1
Preheat the oven to 400 degrees F. Peel the squash, scoop out the insides with a spoon and discard [reserving the seeds for roasting]. Cut into 1-inch pieces and arrange in one layer on a large baking sheet. Drizzle with 2 tablespoons of the olive oil and 1/2 teaspoon of the salt, tossing to coat. Bake for 25-30, tossing the squash every so often to make sure it doesn't burn. Set aside.
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2
Meanwhile, while the squash is roasting, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat in a stock pot. Add the chopped onion, chopped carrot, and 1/2 teaspoon of salt. Cook, stirring occasionally, for about 5 minutes.
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3
After 5 minutes, add the chopped apple, fresh thyme, and curry powder. Cook for an additional 10-15 minutes, stirring frequently, until the onions are translucent and carrots are starting to soften.
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4
Add the vegetable broth and roasted squash to the pot. Bring to a boil over high heat and reduce to a simmer. Simmer for about 30 minutes.
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5
While the soup simmers - prepare the garnishes. Preheat the oven to 325 degrees F. Spread the rinsed seeds evenly over a small baking sheet. Drizzle with 1/2 teaspoon olive oil and salt to taste. Roast, until starting to turn golden brown, about 15 minutes. Set aside to cool until ready to garnish.
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6
Add the thyme and extra virgin olive oil to a blender, and blend until smooth (the oil should have flecks of green dispersed throughout). Reserve for garnish.
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7
Once soup has simmered for 30 minutes, blend in small batches in a blender [be very careful blending hot liquid - use s towel to cover the top of the blender, instead of an actual lid, so that the steam can escape].
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8
Once completely smooth, return the soup to the stock pot [off the heat], and add the heavy cream and remaining 1/2 teaspoon salt. Stir to combine.
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9
Serve in bowls and garnish with a drizzle of thyme oil, heavy cream, and a sprinkling of the roasted squash seeds.
