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Delicious Butternut Squash Soup

By Suzanne Smith Adapted from Ina Garten

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Servings: 4

Prep Time: 00:00

Cook Time: 00:45

Main Ingredients

3 to 4 pounds butternut squash, peeled and seeded

2 yellow onions

2 mcintosh apples, peeled and cored

3 tablespoons good olive oil

kosher salt and freshly ground pepper

2 to 4 cups vegetable broth

1 teaspoon good curry powder

scallions, sliced diagonally

salted cashews, toasted and chopped

chutney

Preparation

1Preheat the oven to 425 degrees. Cut the butternut squash, onions, and apples into 1 inch cubes. Place them on a sheet pan and toss with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 35 to 45 minutes, until very tender.

2Heat the vegetable broth until simmering. When the vegetables are done, place them in a high powered blender such as a Vita Mix and puree in batches with a little of the vegetable broth. When all of the vegetables are processed, place them in another pot and add enough vegetable broth to make a thick soup. Add the curry powder, salt and pepper to taste and a pinch of cayenne powder. Be sure to use enough salt and pepper to bring out the flavor of the curry. Serve hot with condiments on top of each serving.

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