Roasted Butternut Squash Soup with Curry October 3, 2014 by Jill Foucre Leave a Comment Roasted Butternut Squash Soup with Curry 2014-10-03 09:39:48 Print Ingredients 1 large butternut squash (3-4 pounds), cut into 1-inch cubes 1 large sweet onion, large dice 3 Honeycrisp apples, peeled, cored, and cut into 1-inch cubes 2 T. olive oil Kosher salt and freshly ground black pepper 32 ounces chicken or vegetable broth 1/2 to 1 t. curry powder Flaked coconut, chopped cashews and sliced scallions, for garnish Instructions Place squash, apples and onions onto a baking pan and toss with olive oil, 1 teaspoon of salt and 1/2 teaspoon pepper. Roast for 30 minutes (or until very tender) in a pre-heated 425 degree oven. Stir after 15 minutes. Heat 3 cups of broth in a large saucepan. When veggies are done, add them to the broth and puree them with an immersion blender (or in batches with a food processor). Add remaining broth to the puree to achieve desired consistency and heat thoroughly. Add 1/2 teaspoon curry powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Taste. Add more curry, salt & pepper, as needed. Serve this soup in shot glasses garnished with sliced scallions, chopped cashews and flaked coconut. By Lynn Dugan Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/