Curry Butternut Squash Soup

This is a wonderfully warming soup for a cold winter day. Butternut squash is my favorite winter squash and lately, we've been getting a few from our bi-weekly CSA box. I love its sweetness and with its thin skin, you won't feel like you need a cleaver to cut it open. Heck, with this recipe, you won't even need to peel the butternut. How easy is that?

Curry Butternut Squash Soup
Serves 4-6

Cut in half crosswise at the neck, then cut each half in half lengthwise:
one 3 lb butternut squash

You should have 4 pieces. Remove seeds (an ice cream scoop works well). Place cut side down on parchment-lined jelly roll pan. Roast or bake at anywhere from 350 to 400°F for approx 1 hour or until soft (pierced easily with fork). Remove from oven and let cool while you prepare the soup base.

Saute in stockpot in a little olive oil:
1 yellow onion, coarsely chopped
1 tart apple, peeled, cored, chopped

2-3 teaspoons curry powder, depending on your tastes

Saute until you can smell the curry aroma, then add:
3-4 cloves garlic, minced

Saute for a minute more, then add:
2 cups chicken stock

Scoop out the baked butternut squash directly into the stockpot. Stir to combine stockpot contents, then bring to a boil. Lower heat, cover with lid and simmer for 30 minutes, or until squash is mashable. Use an immersion blender to puree soup. If soup is too thick, thin with a bit of additional chicken stock or water. Taste and add salt and pepper if needed.

Lastly, add:
2 tablespoons apple cider vinegar or lemon juice

Gently rewarm soup if necessary and serve immediately with any of the following:
a dollop of yogurt or sour cream 
snipped chives or chiffonaded basil

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