Preheat oven to 450℉

• To a large sheet pan add the butternut squash, apples, and 1 tablespoon olive oil. Toss to coat then season lightly with salt and pepper. Roast for 25 minutes turning half way through.
• Meanwhile heat a large Dutch oven or soup pot to medium heat. Add 1 tablespoon olive oil and butter. Once hot add onion and cook stirring occasionally until golden brown in spots.
• Add the roasted squash and apples to the pot with the onions along with the brown sugar, curry, and thyme. Stir to combine. Add vegetable or chicken stock and bring to a medium simmer. Cook an additional 10-15 minutes stirring occasionally.
• Once squash and apples are super soft remove the pot from the heat and blend until smooth using an emersion blender. Or allow to cool for 15-minutes, then transfer squash and apples using a slotted spoon to a high powered blender. Add 2 cups of the cooking liquid before blending.
• IMPORTANT: If you’re using a high powered blender you may need to add the squash and apples in 2 separate batches depending on how large your blender is. When contents are hot they will expand so you don’t want to overfill your blender. Make sure to allow the soup contents to cool at least 15-minutes before transferring the squash and apples to a blender. Make sure lid is on tightly before turning on the blender slowly.
• When the squash and apple are blended smooth and the puree back to the large pot if using a blender. Stir in almond milk or heavy cream. Season to taste with salt and pepper and serve with toppings.