To roast butternut squash – preheat oven to 400°F. Cut squash in half lengthwise and scoop out seeds. Place the squash skin-side facing up on a sheet pan lined with parchment paper. Roast in oven for 30 minutes - then rotate pan. Continue cooking until the skin is lightly browned on outside and the flesh of the squash is soft to the touch. Remove from oven and allow to cool to room temperature.

Using your hands, peel the skin off of the roasted squash and discard (also discard any part of the flesh that is dark; it might impart a bitter flavor).

In a dutch oven, melt the butter over a medium flame. Add the onions and salt, sweat slowly for 15 minutes until soft, but not browned. Add the curry powder, allspice, and garlic, cook for 5 minutes, stirring constantly to toast the spices slightly. Add the squash puree, reduce the heat to very low. Cook for 10 minutes, scraping the bottom constantly to prevent sticking - you are trying to evaporate some of the moisture in the squash puree and intensify the flavor.

Once the squash puree has slightly thickened, add the water and bring to a simmer. Add the pumpkin, ginger and half of the apple,simmer slowly for only 10 minutes. Remove from heat and puree in the blender with the heated cream. Pass through a strainer. Add the hot sauce,stir well and taste for salt and sweetness.

Serve. Ladle the soup into preheated bowls and garnish with remaining apple and chopped tarragon.