Roasted Butternut Squash Soup

1. 1

   Preheat oven to 425. Cut butternut squash, onions & apples in 1-inch cubes. Place them on sheet pan & toss with evoo, 1 t salt and 1/2 t pepper. Divide squash mixture between 2 sheet pans & spread it in a single layer. Roast for 35-40 mins. until very tender.

2. 2

   Heat chicken stock to a simmer. When the vegetables are done, put them thru a food mill fitted w/ the med. blade. When all vegetables are processed, place them in a large pot & add enough chicken stock to make a thick soup. Add the curry powder, 1 t salt and 1/2 t pepper. Taste for seasonings to be sure there's enough s & p to bring out curry flavor. Reheat & serve hot w/ condiments either on the side or on top of each serving.

3. 3

   Condiments: scallions, white and green parts, trimmed and sliced. Flaked sweetened coconut, lightly toasted. Roasted salted cashews, toasted & chopped diced bananas.

* Per serving · 4 servings · Values may vary.

No additional tips available.