|Prep time: 45 minutes||Cooking time: 30 minutes||Total time: 1 1/4 hours|
From Yankee Magazine
Heat the oil in a large pot over medium heat and saute the squash, apples, onion, stirring gently, for 10 minutes. Add the curry powder, cardamom, and cinnamon and continute to cook, stirring gently, for several minutes longer. Add the cider and stock, bring the mixture to a simmer, and cook, partially covered, for 20 minutes, or until the squash is soft.
Puree the mixture in a food processor or blender (in batches if necessary), and return to pot. Cook over medium heat until mixture is reduced by about one-third. Add the optional cream and season with salt and pepper.