Makes 6 cups (4-6 servings)
• 3 lb. butternut squash, peeled, seeded and cut into chunks (about 8 cups)
• 2 tbsp. extra virgin olive oil
• 2 onions, chopped
• 2 apples, peeled, seeded and chopped
• 1 tsp. sea salt
• ½ tsp. black pepper
• 4 cups low sodium, organic chicken broth
• ½ tsp. curry powder
Preheat oven to 425.
Divide squash, onions and apples in two rimmed baking sheets. Drizzle one tablespoon of olive oil over each tray of fruit and veggies and seasons with salt and pepper. Gently toss all the ingredients together until they all have a light coating of olive oil and seasonings.
Roast for 30 minutes, flipping halfway through.
Once the ingredients cool to room temperature, put them in the blender (one tray at a time) and add two cups of chicken broth and ¼ tsp. curry powder. Blend for 30-60 seconds or until the soup is rich and creamy.
Pour into a large pot and repeat with the second tray.
Warm the soup over a medium-high heat until heated through. Adjust the seasonings and enjoy!