Roasted curry butternut squash and apple soup

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1 butternut squash, peeled and scoop the seeds out, cut into 1 inch cubes

2 small tart apples peeled, cored, and cubed

1 large or 2 small onions chopped

5 cloves of garlic peeled

2 tbsp olive oil

3 cups chicken flavored broth (I use ms Mckays vegetarian powder broth mix) or

vegetable broth

2 tablespoons hot Pataks curry paste (curry powder would work too)

1 tbsp garam masala

1/4 cup skim milk (totally optional and can prob sub soy or coconut milk)

salt / pepper to taste

chopped scallions to garnish

 

Heat oven to 350 degrees. Arrange squash, apples, onions, and garlic in a single

layer in a roasting pan, toss with olive oil, and add 1 cup of broth. Put in

oven for 45 min to 1 hour or until fairly tender. Remove from oven and pour

contents into a pot. Add remaining 2 cups of broth, the curry paste (to taste)

and dash of salt/pepper and heat on low about 10 min. add milk if desired for

creaminess. Stir in garam masala (to taste) and blend till smooth with an

immersion blender, or move to blender in batches until smooth. Garnish with

fresh chopped scallions and serve in a pretty bowl!

 

Great fall soup and really easy - I walked the dog while the veggies were

roasting and by the time I got back only had 10 min worth of prep