Preparation:

Preheat oven to 450 degrees F. Cut butternut squash in half lengthwise and place, cut-side down, on baking sheet. Roast for 45 minutes. Hull squash (remove and scoop out seeds in center) and remove skin (it should peel off easily). Roughly chop the squash into 1- to 2-inch cubes and place in a food processor.

Pulse on high until smooth. Add chopped apple, onion, and 2 cups chicken broth separately and blend until smooth. Add curry powder and chili powder, plus salt and pepper as desired. 

Pour into two large bowls. Top each bowl with 1 tbsp sour cream. Serve with bread on the side. (Note: Additional water can be added as needed to soup to achieve desired consistency. Leftovers can be refrigerated or frozen.)