Description

Whether you serve this delicious soup before the main dish or as the main dish, you'll love it's flavor, how silky and smooth it is or how easy it is to make.

Ingredients

• 1 medium butternut squash
• 2 T. butter
• 1 T. olive oil
• 1 onion, peeled and chopped
• 1 shallot, peeled and minced
• 1 Granny Smith apple, peeled and coarsely chopped
• 1 inch piece of fresh ginger, peeled and sliced
• 1 t. curry powder
• 1 t. each salt and freshly ground black pepper, or to taste
• 3 c. vegetable stock (or chicken stock)
• toasted butternut squash seeds, sour cream, fresh herbs, optional garnishes

Steps

1. Preheat oven to 400 degrees F.
2. Cut the squash in half lengthwise; scoop out the seeds and stringy parts. Reserve the seeds to toast and garnish the soup, if desired.*
3. Place the squash cut side down on a baking sheet; roast until the tip of a sharp knife easily pierces the thickest part of the squash, about 45 minutes.