Method
1
PREHEATPreheat oven to 400°F. Brush cut side of squash with oil; place cut side down on baking sheet. Roast until tender, about 1 hour.
2
SCOOPCool slightly, then scoop squash out into large bowl.
3
MELTMelt butter in large pot over medium-high heat.
4
SAUTÉAdd onion, leek, celery, apple, and cinnamon stick; sauté 5 minutes.
5
STIRAdd curry, vanilla bean; stir 2 minutes.
6
ADDAdd stock, coconut milk, bay leaves, thyme, and squash. Bring to boil.
7
SIMMERReduce heat to medium-low and simmer uncovered 1 hour. Discard bay leaves, thyme, vanilla bean, and cinnamon.
8
PUREEWorking in batches, puree the soup in a blender until smooth. Strain through a fine mesh strainer.
9
RETURNReturn to same pot. Stir in cream. Season with salt and pepper. Rewarm over medium-high heat.
10
DIVIDEDivide soup among bowls. Drizzle with crème fraîche.
Card