Roasted Butternut Squash And Apple Soup

1. 1

   Combine squash, onion, apple and canola oil in a bowl; toss to coat.

2. 2

   Arrange vegetables in a single layer on a baking sheet.

3. 3

   Bake at 400F for 30 minutes.

4. 4

   Remove roasted vegetables to a blender or food processor and add ginger, garlic and about 1 1/2 cups of the stock; puree, adding more stock if necessary.

5. 5

   Use a little of remaining stock to deglaze the baking sheet; pour into a large soup pot over medium heat.

6. 6

   Combine 2 tablespoons of stock with cornstarch in a bowl and whisk until smooth.

7. 7

   Toast curry powder in a dry skillet until it begins to give off a nutty fragrance.

8. 8

   Add cornstarch mixture, curry powder, remaining stock, cayenne pepper, salt and pepper to soup pot.

9. 9

   Cook until slightly thickened, stirring frequently.

10. 10

    Reduce heat to a simmer and cook for 20 minutes.

11. 11

    Add milk and cream cheese; heat through until the cheese melts.

12. 12

    Correct seasonings.

13. 13

    Serve hot, garnished with minced chives, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.