Of course we had to change up the creamy butternut squash soup a bit when cooking the other half of the butternut squash…
2 apples, 1″ cubed
1/2 onion, also cubed
1/2 butternut squash, cubed as well
2 cloves garlic, pressed
2 tbs olive oil
2 c chicken stock
1 1/2 c coconut milk (Can’t do coconut? Just add another c of chicken stock)
1 tsp curry (your favorite blend)
1/2 tsp salt
1 tsp parsley
1/2 tsp cardamom
1/2 tsp turmeric
1/2 tsp cumin
1. Roast squash, onion, apples, and garlic in the olive oil, at 475 degrees for 20-35 minutes.
2. Blend half of the veggies in 1 cup chicken stock and place in large pan. Repeat with remaining veggies and stock.
3. Simmer with remaining ingredients 10-15 minutes. (Or let simmer in crock-pot until ready to serve…really lets the spices work their magic). Serves 6-8.
(If you are ok with white cheese, this soup tasted wonderful with shredded sharp white cheddar a top).
It’s been a wonderful couple weeks of squash…get ready for some more spinach…)