Roasted Butternut Squash Soup with Curry

Roasted Butternut Squash Soup with Curry
  1. 1 large butternut squash (3-4 pounds), cut into 1-inch cubes
  2. 1 large sweet onion, large dice
  3. 3 Honeycrisp apples, peeled, cored, and cut into 1-inch cubes
  4. 2 T. olive oil
  5. Kosher salt and freshly ground black pepper
  6. 32 ounces chicken or vegetable broth
  7. 1/2 to 1 t. curry powder
  8. Flaked coconut, chopped cashews and sliced scallions, for garnish
  1. 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.
  2. 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.
  3. Serve this soup in shot glasses garnished with sliced scallions, chopped cashews and flaked coconut.
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