Melt the butter in a stock pot over medium-high heat and cook the onion until beginning to caramelize, 10 minutes. Add the garlic and cook for another 2 minutes. Add all remaining ingredients except for the heavy cream and bring to a boil. Reduce the heat to medium, cover and simmer for 20 minutes. Puree in batches and return to the stock pot. Stir in the heavy cream and heat through. Add salt to taste.
Garnish with some chopped fresh herbs and a little extra heavy cream swirled in the soup.
Recipe by The Daring Gourmet at https://www.daringgourmet.com/curried-apple-butternut-squash-soup/