Curried Butternut Squash Soup

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From Ina Garten’s Back to Basics

• 3-4 pounds butternut squash, peeled, cut into 1-inch cubes
• 1-2 onions, peeled, cut into 1.5-inch cubes
• 2 apples, peeled, cut into 1.5-inch cubes
• 3 tablespoons olive oil
• 3-4 cups chicken broth
• 1/2 teaspoon curry powder
• Salt and pepper
• Optional Toppings: Cashews, scalions, chicken/shrimp, etc. 

Preheat oven to 425 degrees.

Mix squash, onion, and apples in a large bowl. Toss with 3 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon pepper. Spread onto a baking sheet and roast for 30-40 minutes, until tender. 

Remove from oven and blend in food processor in batches. Add a little broth to the food processor to facilitate blending. 

Once pureed, pour into a large stock pot and add the rest of the broth and heat until hot. Add 1/2 teaspoon curry powder, and more salt and pepper to taste. Serve and enjoy! 

Makes 4 main course servings, or 8 first course servings.