Preheat the oven to 400°F/200°C.

Line a baking sheet with parchment paper. Lay the butternut squash halves face on the sheet. Bake for about 40 minutes until cooked through. Allow to cool. Scoop out the seeds, and discard them, and then scoop out the flesh.

Throw the flesh into your blender with about 1/4 cup of filtered water, and blast on high for 10 to 20 seconds until smooth.

In a large saucepan over medium-high heat, warm the oil, and sauté the onion, carrots, and apples for about 5 minutes, until the onions are soft and translucent. Add the broth (or water), salt, cinnamon, and curry powder. Increase the heat to high, bring to a boil, and then lower the heat to medium, and simmer for about 15 minutes until the apples and carrots have softened. Add the butternut squash puree, and simmer for a further 5 minutes to allow the flavors to mesh.

Remove the pot from the heat, allow to cool slightly, and then transfer in batches to your blender, and blast on high for 30 to 60 seconds until smooth and creamy. 

Serve with cooked grains or bread. 

*The soup will keep in the fridge for up to 3 days, or frozen for up to 3 months.