A healthy, yet filling vegetarian start to the new year.
Melt the oil and butter in a heavy-bottom pot or a dutch oven over medium-high heat.
Add the carrots, celery, onion, salt, pepper, and garlic. Sweat the vegetables for 7 minutes, stirring frequently, until they are glossy and soft.
Add the curry powder, apples, and the butternut squash and stir to combine.
Pour in the vegetable stock, stir as best you can, and bring the soup up to a boil. Reduce the heat to medium-low, then allow the soup to simmer, covered, for 30 minutes.
Once the soup is done simmering, turn off the stove, and add the brown sugar.
Blend the soup smooth with an immersion blender, or you can carefully transfer the soup to a regular blender, and blend it in batches. Be sure to vent the blender's lid to prevent an explosion.
Remove the pot from the stove and stir in the heavy cream, lemon juice and the sage. Adjust the seasoning as desired.
Garnish your bowl of Butternut Squash and Apple Bisque with some sour cream and roasted pepitas.