Take two medium size butternut squashes and cut them in half, scoop out, and place inside down on a baking pan and cover the bottom of pan with water. Bake in a 425 degree oven for 1 hour.
In the meantime, cut up and slice 5 apples and add to vegetable broth soup. I used 3 (32) oz. of organic veggie broth. Bring to a boil and boil until your apples are soft.
When your butternuts are ready, take them out of the oven and scoop out and add to the soup. Add two cans of pumpkin, 1/4 to 1/2 cup of honey, 4 tablespoons of cinnamon, 3 tablespoons of red curry, and 1 tablespoon of sea salt. and add 1/2 cup of heavy cream.
When everything is in the pot, use an immersion mixer and mix til smooth. Add more salt and spices if needed.