• Heat oil in a large stockpot over medium heat.
• Add onions and a little kosher salt and fresh ground pepper. Sweat them for 10 minutes. Stir occasionally to prevent burning. The goal is soften them, but not add too much color.
  
• Add the garlic when there is just a minute or two left on the onions.
• Sprinkle in the curry powder and stir to combine.
• Add the squash, apples and broth to the stockpot. The broth may not cover the ingredients, but that's ok.
• Bring it to a boil over high heat, then turn the burner down to medium. Cover the pot and cook for 15 minutes.

Blending the Soup

• At this point, you can carefully blend the soup right inside the pot with an immersion blender.
• If using a food processor or blender, transfer and blend the soup in batches. Remove the blended soup to storage containers or a large bowl between batches.
• If using a blender, be sure to leave the lid vented and cover the opening with a kitchen towel to avoid splatter or burns.