In a soup pot, sweat the celery, leeks, and garlic in a small amount of the broth until the onions are translucent, about 5-7 minutes. Add 7 cups of the broth along with the curry powder, cinnamon, and nutmeg. Bring to a boil. Add the squash and simmer for 8 minutes. Add the apples and continue to simmer until all the ingredients are tender, about 5 minutes.
Remove the soup from the heat and allow to cool for 5 to 10 minutes. Puree the soup with a handheld blender, or in the batches in a food processor or countertop blender. Add in just enough of the remaining 2 cups of broth to thin the soup to the desired consistency, and season with salt to taste. Chill the finished soup thoroughly.
Combine the gremolata ingredients. Garnish each serving of soup with a rounded 1/2 tsp of the gremolata. - Updated: January 16, 2007
