ORIGINAL RECIPE: Butternut Squash Soup

Another original recipe from yours truly.

Makes 4 big bowls of soup

Ingredients

2 Butternut squash, peeled and chopped into one inch pieces 

2 Apples (Preferably, gala, fuji, honeycrisp or jonagold), peeled and chopped

2 Celery stalk, chopped

3 Large Carrots, chopped 

1 Large Vidalia Onion, chopped

Olive Oil

Salt & Pepper

1 quart of chicken stock

1 Tablespoon Curry Powder

2 Bay Leafs

Water

Preparation

Chop butternut squash into equal sized pieces.  Coat with olive oil, salt and pepper.

Roast at 400 degrees for 35 minutes, turning midway. Remove from the oven when done.

Peel and chop apples, celery, carrots and onions and saute in olive oil in soup pot until tender.

Add roasted butternut squash to pot and some chicken stock and stir to combine.

Use a food processor and puree the vegetables.

Place puree in big soup pan and add chicken stock, curry powder and bay leaf. 

Add water if necessary for desired consistency. 

Bring to a boil and simmer for 20 minutes.  Remove bay leaf.

Serve hot.

Garnish with sour cream, scallions, crisp bacon, pepitas or parmesan cheese.

Served with crusty bread.