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!! |