Butternut Squash Apple Curry Soup

Yes, the overall theme here is apple. Yesterday my family and I went apple picking. The other day at work, someone was giving out butternut squash from their garden, so I figured I’d make some soup with it.

Going to try it over some rice to, I’m sure if you enjoy it as much as I do you can too!

1 1/2 tablespoons margarine
1 tablespoons olive oil
2 cups chopped onion
1 tablespoons curry powder (you choose whether you want mild or more of a kick)
1/2 teaspoon nutmeg
1/2 cup shredded coconut
2 1/2 pounds butternut squash
2 sweet apples, such as McIntosh
1/2 cup shredded coconut
1 teaspoons salt
1/2 teaspoon black pepper
2 cups veggie stock (water will also work, or use some more cider, careful of the tartness)
1/2 cups good apple cider or juice

Peel, core and quarter the apples.

Cut the squash into quarters.

Place squash and apples onto a flat pan and roast for about 30-45 minutes @ 350, until both are relatively soft.

Meanwhile, saute the onions with the olive oil until soft and transparent.

Once the squash and apples are soft enough, place them into a blender with the spices and apple cider/ juice. Blend/ puree until smooth. There will be a little texture, if you prefer your soup completely smooth, sift through a tight sifter. I kept the texture, but I preferred it that way, little bits of apple added a little tart punch.

Add it all back into a pot. Add the stock, whisking it in until it reaches the consistency you like. Cook on the stove top for about 20 minutes more to let all the ingredients come together.

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