Curry Butternut Squash Soup with Cayenne-Roasted Butternut Squash Seeds

To make the soup: IN a 4-quart stockpot, heat the olive oil on medium-high heat. Add the onion and cook for 5-7 minutes, or until translucent. Add the apple and red bell pepper and cook for an additional 2-3 minutes. Add the squash, vegetable broth, thyme, and bay leaf. Bring to a simmer and cook for 15-20 minutes, or until the squash is fork-tender.

Remove the bay leaf and thyme sprigs and add the curry powder. Transfer the soup to a blender or food processor. Blend until smooth (or until the desired consistency is attained). Pour the soup into bowls and top with 2 tablespoons Cayenne-Roasted Butternut Squash Seeds.

To make the seeds: While the soup is simmering, preheat the oven to 275 degrees F. In a bowl, toss the butternut squash seeds with the olive oil to coat and sprinkle with the cayenne. Spread the seed in a thin, even layer on a baking sheet lined with parchment paper. Bake for 15 minutes. Remove from the oven and allow to cool.