Preheat the oven to 425 degrees. Line a baking sheet with foil (shiny side down) for easy clean up. Use a serrated vegetable peeler to peel the butternut squash – a knife will work, too, but the serrated veggie peeler leaves the most amount of flesh and only costs a few dollars. Use a spoon to scoop out and discard the seeds & stringy flesh. Cube the squash into similar sized pieces, about 1 ½ to 2 inch cubes. Peel the onion and discard the root ends; quarter and separate it. Place the squash and onion on the lined baking sheet, drizzle with the olive oil, sprinkle with 1½ teaspoons sea salt and ½ teaspoon coarse black pepper. Toss with your hands to coat and place it in the oven. Roast 25-30 minutes at 425 until the edges of the veggie are just browned.

Five minutes before blending, heat a dutch oven or large pot on the stove over low heat for the rest of the recipe. Carefully remove the baking sheet from the oven and blend the veggies, in batches, with the stock. If using a Vitamix blender, blend ½ the veggies with 2 cups of stock for 45-60 seconds until creamy, pouring the creamy soup into the heated dutch oven after blending each time until all of the veggies are blended well. If using a regular blender or food processor blend in very small batches with stock, until all of the soup is blended. (Note the liquid fill line on your blender or food processor. Hot items expand when blended, so never fill more than ¼ full.) Use additional purified water to blend if needed. Once all the soup is blended and poured into the dutch oven, add the honey, curry powder, 1½ teaspoon sea salt, ½ teaspoon coarse black pepper, 2 cups of purified water, and the cayenne pepper if using. Stir well and let it heat through. Serve hot.

This soup will keep in the refrigerator up to 3 days and freezes well.