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