Curried Squash Soup

🧂 Ingredients

• 1 large butternut squash
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp pepper
• 4 tbsp butter
• 1 whole Granny Smith apple

  peeled, cored and cut in chunks, roast with squash
• 3 whole cloves garlic

  minced
• 1/2 cup onion

  chopped
• 4 cups chicken stock
• 1 tbsp brown sugar
• 1 tsp curry powder

  heaping
• pinch allspice
• salt and pepper to taste

Instructions

• 1 Wash squash and cut in half, and scoop out the seeds. Drizzle with olive oil and
  sprinkle with salt and pepper. Place on baking sheet insides up and bake for 30
  minutes or until squash is fork tender. Remove and allow to cool for 10 minutes
  before scooping cooked squash out.
• 2 In pot melt butter and add apple onion and garlic saute over medium low heat
  until tender and starting to brown. Add squash to the pan with chicken stock,
  allspice, curry powder, brown sugar and salt and pepper to your taste. Stir to
  combine. Using an immersion blender blend soup until smooth. Cook for an
  additional 10 minutes over medium low heat.

Nutrition Info