Instructions

1. Adjust racks to lowest and highest positions and heat oven to 450 degrees. Mix together the garam, coriander, and curry. Coat squash, apples, and carrots with 3 tablespoons olive oil and season lightly with salt, pepper, and half the spice mix; turn on 2 rimmed cookie sheets and roast vegetables until soft and starting to brown, stirring occasionally and switching pans about halfway through, 20 to 25 minutes.

2. Meanwhile, heat remaining oil in a large soup kettle or Dutch oven; add onions and sauté until soft, about 5 minutes. Stir in garlic, the rest of the spice mix, red pepper flakes, and a light sprinkling of salt and pepper; sauté until fragrant, about a minute. Add roasted squash, apples, and carrots, and enough stock to cover. Bring to a simmer and reduce heat to medium-low; continue to simmer until vegetables are very soft and falling apart, about 15 minutes longer.

3. Using an immersion blender (or a food processor or blender, working in batches), puree the soup until smooth. Stir in half-and-half and additional stock or water, if necessary, to achieve desired texture. Season to taste with salt, pepper, and other spices; simmer to blend flavors, a few minutes longer. If soup needs acid, stir in a couple teaspoons of cider vinegar.