Preheat oven to 375 degrees Fahrenheit. Prepare the miso glaze by whisking the ingredients together until well combined. Tip: try adding a splash of warm water to absorb any solids.
In a mixing bowl, toss the cubed and cored butternut squash and apple chunks with the glaze. Spread onto a baking sheet lined with parchment paper or foil and season with salt and pepper. Roast for 30 minutes, stirring occasionally to prevent burning.
Meanwhile, clean the squash seeds and allow to dry for roasting later.
When the squash and apples have finished roasting, remove from the oven and allow to rest. Lower the heat to 350 degrees.
Then, in a large heavy soup pot, sauté the onion in the butter or oil for 5-7 mins, allowing them “to sweat” and then add the garlic, ginger, curry powder and turmeric, stirring about 30 seconds until fragrant and well combined. Toss the squash and apple pieces into the pot and pour in just enough stock or water until everything is covered. Gently stir in the coconut milk and bring to a boil. Lower the heat and simmer another 30 minutes, partially covered.
While the soup is simmering, roast your seeds. Toss them with a bit of oil, salt and pepper and even some ginger powder if you have on hand. Roast for about 10 minutes or so, until you hear the seeds begin to pop.
When the soup is done, allow to cool at room temperature for 10-15 minutes, then puree in a high-speed blender until the texture is rich and velvety. Serve immediately with a drizzle of olive oil (or ginger infused oil if you’ve got it!) and a sprinkling of toasted squash seeds.
Makes 4-6 servings, depending on portion size.