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Rita's Roasted Butternut Squash Soup
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| 2 | butternut squash, (cut into cubes) |
| 2-3 | apples |
| 1 | white onion |
| 3-4 Tbs | olive oil |
| 2tsp | curry powder |
| 1/4 tsp | each cardomon, allspice, nutmeg |
| Salt to taste | |
| 2cups | chicken broth |
| 4 cups | water |
Place butternut and apples, peeled and cut into one inch chunks, into a bowl. Add 2-3Tbs evoo and stir to coat. Add spices. Roast in oven at 400 until tender.
Meanwhile sauté onion (chopped) over med-high heat until translucent. Add the roasted squash, apple & 6 cups of liquid. Bring up to a bowl then turn down to simmer. Use immersion blender to create a silky soup.
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