Butternut Squash, Pumpkin, & Apple Soup with Ham

1 butternut squash
1 medium to large onion
2-3 apples, peeled and cored
1 (15oz) can of pumpkin
2 Tbsp honey
2 tsp curry powder
1 1/2 tsp cinnamon
4-5 cups chicken stock
1 ham steak, cut into small cubes
1 cup heavy whipping cream
salt and pepper to taste

Cut squash in half, lengthwise.  Scoop out seeds.  Place flesh side down on parchment paper-lined cookie sheet.  Half onion and place on parchment paper along side of squash. (I actually just stuck the onion in the hollowed out squash, cut side down; not along side of it.)  Bake at 425 degrees for 45-55 minutes, until flesh is tender.  Let cool a couple of minutes.  Scoop out squash flesh into crockpot.  Throw in onion.  Add apples, pumpkin, honey, spices, and chicken stock.  Cook in crockpot until ingredients are tender.  Use food processor or immersion blender to blend ingredients.  Add more chicken stock to desired consistency.  Add ham into crockpot; let cook until ham is heated through.  Right before serving, stir in heavy cream.  Add salt and pepper to taste.  Serve hot.

Original recipe from Angela