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 Butternut Squash Soup
Ingredients:
3 to 4 pounds butternut squash, peeled and seeded
2 yellow onions
2 apples, peeled and cored
3 tablespoons good olive oil
Kosher salt and freshly ground black pepper
2 to 4 cups chicken stock, preferably homemade
1/2 teaspoon good curry powder
For a nice topping either on the side or on top of each serving:
Trim and slice Scallions, Lightly toast flaked sweetened coconut, Toast and chop roasted salted cashews
Directions: Preheat the oven to 425 degrees F. Cut the butternut squash, onions and apples in 1-inch cubes. Place them on a sheet pan and toss with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Divide the squash mixture between 2 sheet pans and spread it in a single layer. Roast for 35 to 45 minutes, until very tender. Meanwhile, heat the chicken stock to a simmer. When the vegetables are done, put them through a food prosser. 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 teaspoon salt and 1/2 teaspoon 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. Enjoy!! | 
Fall is here in the beautiful Yakima Valley. The leaves are turning and the last of the grapes are being harvested. While we have had some very chilly nights, the days are still beautiful. 
