Preheat oven to 400°F (200°C).

Cut butternut squash in half lengthwise and scoop out seeds.

Drizzle cut sides with olive oil and sprinkle with curry powder.

Place squash cut-side down on a baking sheet and roast for 30-40 minutes, or until tender.

Scoop out the roasted squash flesh and place it in a large pot.

Add vegetable broth and bring to a simmer.

Use an immersion blender or transfer to a regular blender and blend until smooth.

Stir in heavy cream and season with salt and pepper to taste.

Serve hot.