Roasted Butternut Squash Soup

Ingredients

• 4 pounds butternut squash, peeled, seeded and cubed
• 2 onions, cubed
• 2 red apples, peeled, cored and cubed
• 3 tablespoons olive oil
• salt and pepper
• 3-4 cups chicken stock
• 1 teaspoon curry powder

Toppings

• flaked coconut
• chopped cashews
• green onions, sliced

Instructions

1. Preheat oven to 425 degrees.
2. Peel, seed and cube the butternut squash. (I like to buy it already prepared)
3. Chop the onions and apples into 1 inch cubes.
4. Toss with olive oil and spread on 2 roasting pans.
5. Roast for 40-45 minutes until tender.
6. Heat the chicken stock to a simmer. Put the roasted vegetables through a food mill (medium blade) or place in batches in a food processor fitted with a steel blade.
7. Place in a large pot and add heated chicken stock.
8. Stir in the curry and add salt and pepper to taste.
9. Top with the lightly toasted flaked coconut, scallions and chopped cashews.

By KathyMillerTime
Adapted from Ina Garten, Barefoot Contessa