In Indian restaurants, you often find pumpkin and squash cooked with curry and turmeric – the combination that inspired this unique soup.
For The Soup:
In a medium saucepan, melt the butter over medium heat and add the onion, carrots, celery, and garlic.
Saute until the onion is transparent, 5 to 8 minutes. Add the bay leaf, curry powder, and turmeric and saute 30 seconds.
Add the diced squash and chicken stock, raise the heat to high, and bring to a boil.
Reduce the heat to medium and simmer until the squash is very tender, about 20 minutes.
For The Apples:
In a medium saute pan over medium heat, heat the butter until it begins to bubble. Sprinkle with the brown sugar, and saute until the apples soften to caramelize, 1 to 2 minutes.
Strain through a medium to coarse strainer and keep warm.