Roasted Butternut Squash Soup

I was flipping through the recipe booklet that came with my new Breville toaster oven and thought the butternut squash soup looked really good-- in fact I was surprised at how good all of their other recipes looked. I decided to give it a try and it was delicious and very easy! So here it is:

1.5 pound butternut squash, peeled and cut into 1 inch cubes
1 small yellow onion, chopped
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
4 sprigs fresh thyme
1 apple, chopped in 1 inch cubes (I left the skin on)
1 leek
2 tablespoons unsalted butter
2 teaspoons curry powder
1 cup apple cider
4 cups chicken or vegetable stock
1 cup sour cream or Greek yogurt
toasted pumpkin seeds
croutons

1. Preheat oven to 400 degrees. In a large bowl toss cubed butternut squash, apple, yellow onion, pepper and fresh thyme in olive oil to coat.

2. Place the ingredients onto a foil lined baking sheet. And roast in the 400 degree oven for about 30 minutes.

3. In the meantime, using only the white part of the leek, slice it in half lengthwise. Rinse off any dirt that may be trapped in layers. Slice into 1/4 inch thick slices.

4. In a medium stockpot, on low-medium heat, melt the butter until it becomes foamy. Add the sliced leek and cook until softened, about 7 minutes. Add the curry, salt, and pepper and continue cooking 1 minute. Add roasted squash, apple and onion to the stockpot and mix to coat with the spices.

5. Deglaze with apple, scraping bottom of the pot to release any bits. Add stock and bring to a boil. Turn down to a simmer and cook for 20 minutes with the lid on. Allow the soup to cool before pureeing in a blender or food processor.

6. Divide among bowls and garnish with a dollop of sour cream or Greek yogurt. Sprinkle with 1 tablespoon of pumpkin seed and croutons.