We followed this Ina Garten recipe:
https://www.foodnetwork.com/recipes/ina-garten/roasted-butternut-squash-soup-and-curry-condiments-recipe-1972725 Our modifications: first, we used 5 shallots instead of 2 onions. Second, rather than heat the broth in the pot, we first added the roasted vegetables to the pot and poured in 4 cups room temperature broth; we found 4 cups to be the right amount for soup viscosity. Third, we increased the curry to ¾ tsp curry powder (½ tsp McCormick curry powder and ¼ tsp Jamaican curry powder) and added 1/8 tsp nutmeg. Fourth, we used an immersion blender to purée the soup in our stainless steel pot (we would not recommend this approach with a teflon-coated pot). Finally, we balanced the soup with 1 tsp apple cider vinegar at the end. (Oct. 2017)
Note: the recipe calls for chicken broth, but if you use vegetable broth, this recipe easily can be vegetarian.
Cooking Adventures 