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SOUP
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1. Preheat the oven to 400u00b0.
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2. Cut the squash in half lengthwise. Scoop out and discard the seeds. Place the halves, cut side up, on a large, lightly greased foil-lined baking sheet. Place the garlic cloves in the squash cavities. Drizzle the squash and garlic with olive oil. Add the apples and onions to the baking sheet.
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3. Roast the squash, apples and onions until the squash is tender, about 45 minutes.
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4. Remove the baking sheet from the oven and let the squash cool enough to handle. Using a spoon, scrape the flesh from the squash into a large saucepan. Discard the squash shells.
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5. Add the roasted apples and onions, chicken broth, zest, juice, curry powder, salt and pepper to the saucepan and stir to mix. Bring just to a boil over medium-high heat. Reduce the heat to low and simmer slowly, uncovered, for 5 minutes. Remove the mixture from the heat.
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6. Puree the squash mixture using a blender or immersion blender until smooth. If using a blender, do not fill the jar more than half full so that it won't blow out the top when you turn on the machine; you will need to puree the mixture in batches.
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7. For optimal flavor, store the puree, covered and refrigerated, for at least 8 hours and up to 2 days. If you do not have this much time, it is okay, but you might need to add a little more seasoning.
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8. Return the puree to the saucepan and stir in the milk.
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9. Reheat the soup gently over low heat before serving. Taste the soup and add more salt and pepper, if necessary.
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10. Garnish each serving with a 1-ounce spoonful of the Marmalade Cream. Serve immediately.
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MARMALADE CREAM
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1. Combine the ingredients in a small bowl, stirring to blend well.
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2. For optimal flavor, store the cream, covered and refrigerated, for at least 8 hours and up to 2 days. If you do not have this much time, it is okay, but you might need to add a little more seasoning. Let the cream return to room temperature before serving.
