To start, preheat your oven to 350 degrees F
Cut 1 large butternut squash in half lengthwise, remove the seeds and place facedown on a baking sheet
Bake for 40 minutes until fork tender
Remove from oven and allow to cool at least 10 minutes
In a large pot set to medium heat combine
(2)15 oz cans pumpkin puree (or 4 cups fresh pumpkin puree)
2 Cups vegetable broth
1 1/2 Cup apple cider
1 1/2 Cup heavy cream
Bring to a low boil
Reduce the heat and add
2 tbsp honey
1/4 tsp curry powder
1/2 tsp cinnamon
1 tsp salt
1/2 tsp black pepper
Allow to simmer for 10 minutes