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Roasted Butternut Squash Soup Recipe

   
 

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     Roasted Butternut Squash Soup

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
3-4 pounds butternut squash, peeled, seeded and cut into chunks
2 large onions, cut into chunks
2 apples, peeled, cored and cut into chunks
3 Tbsp olive oil
2-4 cups chicken broth
1 Tbsp curry powder
1 tsp cumin
1/2 tsp coriander
 

Instructions
Toss squash, onion and apple with olive oil on baking sheets; season with kosher salt and pepper; roast at 425 35-40 minutes until tender
Combine in large pot with 2 cups chicken broth, puree with hand blender, adding additional broth to achieve desired consistency.
Add spices, season with kosher salt and pepper to taste; cook until heated through and flavors develop, 5-10 minutes.


Originally Submitted
3/20/2010





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