• 2 ½ pound butternut squash halved, seeded, peeled and cut into 1-inch pieces
• 2 granny smith apple peeled, cored and cut into quarters, then crosswise in half
• 2 yellow onion medium, peeled and cut into 1-inch cubes
• 3 tablespoon extra virgin olive oil
• 1 tablespoon curry powder
• 1 teaspoon Kosher salt more or less to taste
• 1/4 teaspoon freshly ground black pepper
• 6 ½ cup vegetable stock

Optional:

• 1 cup heavy cream