Roasted butternut squash soup & curry condiments

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Ingredients

– 1-2 pounds butternut squash, peeled and seeded

–1 yellow onion– 1 red apple, peeled

and cored–2 tbsp good olive oil– Salt and freshly ground

black pepper–1-2 cups chicken stock– ½ tsp good curry

powder

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Cut the butternut squash, onion and apples into 1-inch cubes.

Place them on a sheet pan and toss them with the olive oil, 1 teaspoon of salt, and ½ teaspoon of pepper.Roast for 35-45 minutes, tossing occasionally.

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When the vegetables are done mix them in a food processor to a coarse purée. Heat the chicken stock to simmer.

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Add chopped vegetables to a large pot and add enough chicken stock to make a thick soup. Add the curry powder, 1 teaspoon salt, and ½ teaspoon pepper.

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Condiments

Flaked sweetened coconut, lightly roasted. (sheet pan, 350˚, 5-10 minutes).

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Reheat and serve hot with condiments.