Curried Apple and Roasted Squash Soup
Scoop out the pulp of the roasted kuri squash (click for the Kuri Caramel squash recipe). You can substitute this for canned pumpkin, which will give it a lighter flavor than the roasted squash.
In a medium saucepan with Teflon® nonstick coatings, heat the oil over medium heat and saute the onion. Add the broth, apples, roasted squash, lemon juice, curry, honey and a seasoning of the salt and pepper. Bring to a boil. Reduce the heat and cover; simmer 15 minutes. Transfer to a food processor and whirl to smooth out the apple; swirl in the cream with a toothpick, and serve.