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Roasted Butternut Squash Soup Recipe

   
 

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     Roasted Butternut Squash Soup

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   25 min.

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 chicken stock.
1/2 teaspoon good curry powder.
 

Instructions
Preheat oven to 450 degrees F. Cut the butternut squash, onions and apples in 1-inch cubes. Place them on a sheet pan and toss with the olive oil, 1 teaspoon pepper. Divide the squash mixture between 2 sheet pans and spread it in a single layer. Roast for 35 to 45 minutes, until very tender.
Meanwhile, heat the chicken stock to a simmer. When the vegetables are done,put them through a food mill fitted with the medium blade (or food processor). Add some chicken stock and coarsely puree. When all of the vegetables are processed, place them in a large pot and add enough chicken stock to make a thick soup. Add the curry powder, 1 teaspoon salt and 1/2 teaspoon pepper. Reheat and serve hot with condiments either on the side or on the top of each serving.


Originally Submitted
9/4/2012





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