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Recipe – Curried Squash Soup

This is Ina Garten’s recipe and it’s really good as well as easy. She peels her squash; I don’t. It all blends up beautifully.  Preheat the oven to 400°.

  • 1 large butternut squash
  • 2 medium onions, cut into 1″ cubes
  • 2 medium apples, cut into cubes
  • 1/4 c. olive oil
  • 6 cups chicken broth
  • 1 tsp curry powder
  • 1/2 tsp cayenne

Cut up the squash into 2″ cubes after removing the seeds. Put the diced squash, onion, and apples on a sheet pan and toss with enough oil to lightly coat. Sprinkle with salt and pepper and roast for 20 – 30 minutes, until the squash is tender. When the vegetables are done, put them in a blender or food processor or food mill and process with a little chicken broth until smooth, but still holding texture.  Add the curry powder. Transfer to a soup pot and add the remaining broth.

Top with a couple of spoons of creme fraiche and garnish with chopped toasted cashews, diced banana and chopped scallions.

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