- Roasted Butternut Squash Soup

ROASTED BUTTERNUT SQUASH SOUP
& CURRY CONDIMENTS


3 to 4 pounds butternut squash, peeled and seeded
2 yellow onions
2 McIntosh apples, peeled and cored
3 T olive oil
Kosher salt and freshly ground black pepper
2 to 4 c chicken stock
½ tsp good curry powder

Condiments (see note)
Green onions (sliced on the diagonal)
Flakes sweet coconut, lightly toasted (350° for 5-10 minutes)
Chopped, roasted (salted) cashews
Diced banana

Preheat oven to 425°.

Cut the butternut squash, onions and apples into 1 inch cubes. Place them on a sheet pan and toss them with the olive oil, 1 tsp salt and ½ tsp pepper. Make sure that the squash is in a single layer (if you have too much use 2 pans). Roast for 35 to 45 minutes, tossing occasionally, until very tender.

Meanwhile, heat the chicken stock to a simmer. When the vegetables are done, put them through a sieve or use an immersion blender (or a blender). Add some of the stock and coarsely purée. When all of the vegetables are processed, place them in a large pot and add enough chicken stock to make a thick soup. Add the curry powder, 1 tsp salt and ½ tsp pepper. Taste for seasonings to be sure there’s enough salt and pepper to bring out the curry flavor. Reheat and serve hot with condiments either on the side or on top of each serving.

Note:

1. This is the quickest and easiest soup ever and it is yummy.
2. I heated the chicken stock in the pot, added the roasted veggies and used
an immersion blender.
3. I did not use any condiments and I loved this soup.
4. One bowl is really filling.