1 large butternut squash
1/2 cup (125 mL) honey
4 medium apples, cored but not peeled
2 tbsp (30 mL) butter
1 medium onion, sliced
1 tbsp (15 mL) curry powder
1 cup (250 mL) white wine
4 cups (1 L) vegetable or chicken broth
1 cinnamon stick
1/4 tsp (1 mL) coarse salt
1/4 tsp (1 mL) milled pepper
1 14 oz (425 g) can coconut milk
Sour cream, for garnish
Split squash in two and remove seeds; cut in 6 wedges, then cut each wedge in half. Place on baking sheet lined with parchment paper.
Drizzle 3/4 of the honey on the squash pieces, and bake for 35 minutes at 350°F (180°C), or until skin is soft. Set aside. Cut apples into 6 segments, place on baking sheet, drizzle with remaining honey and bake for 15 minutes.
Remove squash from its skin and place in bowl along with unpeeled apple segments; drain any liquid left on the parchment into the bowl.
In a pot, melt butter; sauté onion until soft. Add curry and wine, stirring to get brown bits off bottom (called deglazing); add broth, squash, apple, cinnamon stick, salt and pepper.
Bring to a boil, then simmer for 10 minutes. Remove cinnamon stick; purée mixture either in a blender or with a hand-held emulsion mixer. Place puréed mixture and cinnamon stick back in pot; add coconut milk and whisk. Keep at a low simmer until ready to serve.
Garnish with a dollop of sour cream. Makes 4 to 6 servings.