1) The recipe calls for roasting butternut squash, onion, and apple with olive oil, salt, and pepper for 35-45 minutes to soften the vegetables. 2) The roasted vegetables are then pureed with chicken stock and curry powder to create a thick, roasted butternut squash soup. 3) Optional condiments include lightly roasted sweetened coconut to serve alongside the soup.

1. Roasted butternut squash soup & curry condiments

3. 1 yellow onion

4. 1 red apple, peeled and cored

5. 2 tbsp good olive oil

6. Salt and freshly ground black pepper

7. 1-2 cups chicken stock

9. When the vegetables are done mix them in a food processor to a coarse purée. Heat the chicken stock to simmer.

10. Add chopped vegetables to a large pot and add enough chicken stock to make a thick soup. Add the curry powder, 1 teaspoon salt, and ½ teaspoon pepper.

11. Condiments Flaked sweetened coconut, lightly roasted. (sheet pan, 350˚, 5-10 minutes).

12. Reheat and serve hot with condiments.