4 tablespoons unsalted butter
1 large butternut squash, peeled and cubed (about 4 cups)
1 medium yellow onion, chopped
2 tart apples, peeled, cored, and cubed
1 tablespoon Madras curry powder
1/4 cup all-purpose flour
3 cups chicken broth
1/2 cup half-and-half
Kosher salt and freshly ground black pepper, to taste
1/4 cup toasted pine nuts, for garnish

1. Melt the butter in a large soup or stockpot over medium heat. Add the squash, onion, apples, and curry powder and sauté for 5 minutes.

2. Add the flour, stirring well to combine. Add the broth, bring to a simmer, and simmer for 30 minutes, or until squash is very tender. Let cool for a few minutes.

3. Carefully transfer the soup to a high-powered blender and blend until smooth. Stir in the half-and-half, pour the soup back into the pot, and reheat gently if necessary. Season with salt and pepper to taste.

4. Garnish with toasted pine nuts and serve.

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Special equipment: Zakarian Pro Bender

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