1 large butternut squash (2 to 2 1/2 lbs.)
1 cup California walnuts
1/2 cup water
1 tablespoon vegetable oil
1 large yellow onion, diced
1 apple, peeled, cored, and quartered
1 tablespoon curry powder
2 teaspoons minced garlic
1 teaspoon brown sugar, dark
4 cups vegetable stock
Kosher salt and pepper to taste
1 cup California walnuts, roasted and chopped
1/2 cup cilantro, chopped
2 tablespoons lemon zest
1 tablespoon curry powder
1/2 teaspoon kosher salt
Preheat oven to 350° F and line a baking sheet with lightly oiled foil. Cut squash in half and scrape out seeds. Roast cut side down for 1 hour or until soft when pierced with a knife; turn cut side up. When cool enough to handle, scoop squash out of peel.
While squash is roasting, puree walnuts and water in a food processor until smooth; set aside. Heat oil in a large saucepan over medium heat. Add onion and apple and cook for 10 minutes, stirring occasionally. Add curry powder, garlic, and brown sugar and cook for 2 minutes more.
Place onion mixture, cooked squash, walnut mixture and half the vegetable broth in a blender and puree until smooth. Place back in pot and stir in remaining vegetable broth. Bring to a simmer and cook for 10 minutes more.
While soup is simmering, combine all gremolata ingredients in a good processor. Pulse until walnuts are chopped, about the size of rice.
Ladle hot soup into bowls and top with a spoonful of gremolata.
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