Recipe

Roasted Butternut Squash And Apple Soup Recipe

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Ingredients

Directions

Step #1 Combine squash, onion, apple & canola oil in a bowl; toss to coat.
Step #2 Arrange vegetables in a single layer on a baking sheet.
Step #3 Bake at 400F for 30 mins.
Step #4 Remove roasted vegetables to a mixer or food processor/blender & add ginger, garlic & about 1 1/2 c of the stock; purée, adding more stock if necessary.
Step #5 Use a little of remaining stock to deglaze the baking sheet; pour this into a large soup pot over med-heat/flame.
Step #6 Combine 2 tbsps of stock with cornstarch in a bowl & whisk until smooth.
Step #7 Toast curry powder in a dry skillet until it begins to give off a nutty fragrance.
Step #8 Add cornstarch mixture, curry powder, cayenne pepper, remaining stock, salt & pepper to soup pot.
Step #9 Cook until slightly thickened, stirring frequently.
Step #10 Reduce heat to a simmer & cook for 20 mins.
Step #11 Add milk & cream cheese; heat through until the cheese melts.
Step #12 Correct seasonings.
Step #13 Serve hot, garnished with minced chives, if desired.
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