• Preheat oven to 425 F.
• Cut butternut squash carefully in half, seed, and drizzle with ½ tbsp. olive oil. Make sure both halves are coated nicely. Line a baking sheet with tinfoil, place them face down, and bake for 45 minutes.
• Once the squash is fully cooked, remove and let sit until cool enough to handle – about 10 minutes. Once cool, scoop the squash out of the hard skin into a bowl. Discard the skin. Set aside.
• Chop 1 small red onion and add it to a large pot with 1 tbsp. olive oil. Cook onion until it’s just beginning to brown, then add minced garlic. Cook garlic and onion together until both are nicely brown. Between 5-8 minutes.

If Using an Immersion Blender

• In the pot with cooked onions and garlic, add the cooked butternut squash, 1 tsp. brown sugar, 2 tbsp. butter, 1 tsp. celery salt, ½ tsp. cayenne pepper, 1 tbsp. curry, a tiny shake of nutmeg, a tiny shake of cinnamon, and a few good shakes of fresh black pepper to your pot. Give it all a little mix with a wooden spoon.
• Add 4 cups of chicken broth and gently stir. Let simmer for 10 minutes.
• Turn off heat and blend with your blender until smooth and creamy. Taste and add more salt or spices as necessary.

If Using a Standing Blender

• Add your butternut squash to the blender, then add cooked onions and garlic, 1 tsp. brown sugar, 2 tbsp. butter, 1 tsp. celery salt, ½ tsp. cayenne pepper, 1 tbsp. curry, a tiny shake of nutmeg, a tiny shake of cinnamon, and a few good shakes of fresh black pepper.
• Carefully pour enough chicken broth as high as it will go without overflowing your blender. Blend until smooth. (You'll add the rest of the broth in the next step).
• Pour blended ingredients back into your pot, add the remaining chicken broth and, let simmer for 10 minutes. Stirring occasionally.
• Taste and add more salt and spices as necessary. Serve immediately, or keep in the fridge for up to a week. You can also freeze it and it’s perfectly tasty when reheated!