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Delicious Butternut Squash Soup
By Suzanne Smith Adapted from Ina Garten
Prep Time: 00:00
Cook Time: 00:45
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
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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