Step 1

Sweat the onion, butternut squash, and apple. Heat the oil in a large Dutch oven over medium-high heat until shimmering. Add the onion, squash, and apple, and season with 1/2 teaspoon of the salt. Cook, stirring often, until the onions are translucent and the squash and apples begin to brown, about 10 minutes.

Step 2

Bloom the spices. Add the curry powder, ginger, and cinnamon and stir to coat the vegetables. Cook, stirring regularly, until the spices are fragrant, about 2 minutes.

Step 3

Add the broth and bring to a simmer. Add the broth and stir, scraping the bottom of the pan to loosen up the browned bits. Bring to a simmer, then reduce the heat to low.

Step 4

Cook the squash until tender. Cover and simmer until the squash is very tender and the soup is golden-brown and fragrant, about 20 minutes.

Step 5

Remove the pan from the heat, add the pumpkin, and blend. Remove the pot from the heat. Stir in the pumpkin, maple syrup, cream cheese, and remaining 1/2 teaspoon salt until the cream cheese is melted. Use an immersion blender to blend the soup until smooth. (Alterntiavely, blend the soup in batches in a stand blender.)

Step 6

Serve the soup. Serve the soup with a splash of heavy cream or half-and-half and a sprinkling of ground cinnamon.