Roasted Butternut Squash Soup

  I will admit that the soup in that picture doesn't look that great! I explain myself a little at the end of this post, but, photo aside, just trust that this soup is really tasty! 
   The idea/recipe for this came from a friend, but after I had read the e-mail with the recipe and put it into a folder on my e-mail it vanished.....well, it's more likely that I accidentally deleted it, because I searched "soup" in the search field, and all I found was my response to the e-mail without the recipe attached! Duh. I guess I could have e-mailed my friend to get the recipe again, but I'm a weirdo and didn't do that! Another duh. 
   Make this soup and enjoy it as it is pleasurable remedy for cool fall days! 

Roasted Butternut Squash Soup

Ingredients:

• 3 to 4 pounds butternut squash, cut in half length wise, and seeded.
  
• 2 Tbsp coconut oil or butter
• 2 Tbsp honey
• 2 yellow onions, cut into quarters
  
• 2 McIntosh apples, peeled and cored 
  
• 3 tablespoons olive oil
  
• Salt and pepper
  
• 2 to 4 cups chicken stock (depending on how thick you'll want it)
  
• 1/2 teaspoon curry powder
  
• Pinch of cayenne pepper (optional)

Method: 

1. Preheat oven to 400 degrees F.
2. Place butternut squash halves on a large baking sheet flesh side up. Put a tablespoon of coconut oil or butter into each "well" of the squash, and drizzle with honey. Season with salt and pepper.
3. In a medium sized bowl combine the onions, apples and olive oil. Toss to coat, and spread onto the baking sheet with the squash
4. Roast 25 minutes, until flesh of the squash is fork-tender.
5. While the roasting is happening, heat the chicken stock to a simmer in a large pot.
6. When the squash, onions and apples are done, allow the squash to cool slightly so that you can scrap the flesh out of it's skin into a bowl without burning yourself! 
7. Place them (squash, onions & apples) in batches in a blender or food processor and add some of the chicken stock and coarsely puree. 
8. When all of the vegetables are processed, place them in a large pot and add enough chicken stock to make a thick soup (or the consistency you want).
9. Add the curry powder, 1 teaspoon salt, and 1/2 teaspoon black pepper and cayenne pepper. Be sure to taste the soup because insufficient salt will dull the curry taste. Season until it tastes perfect! :) 
10. Reheat and serve hot.

   So, the reason why I think the photo doesn't do this soup justice is because when I made this recipe most recently I had no blender and no food processor, so I made this with ambition and elbow grease, and mashed the squash, onions, and apples by hand with a potato masher! That's why my soup in the photo above looks a little lumpier than usual! If you make this soup, your finished product will likely look ten-times nicer! 
   I hope everyone has a great weekend! Whether you are working, or have it off, or are hunting-have fun, be safe, etc., etc., etc. 
   I am staying home with the kids as my husband will be off hunting, then after hunter-man gets back we have a "date" to meet up with some new friends on Sunday evening, and I'm looking forward to that!  
   Au revoir, à bientôt!


xo