- 1 yellow onion
- 1 butternut squash (peeled and cut into 1' chunks)
- 1-2 apples (peeled, cored, and cut up)
- 33 oz of chicken stock (have a little extra on hand to thin out)
- 1 tbs curry powder
- salt/pepper to taste
Roast the squash and apples covered in olive oil and thyme in the oven for approx. 20 mins (on 375 degrees). Meanwhile, in a stove top pan, saute the onions and garlic. Add curry powder then the roasted squash and apples to the onion mixture and add the stock. Simmer for 30 minutes to an hour. Using a hand blender, puree until smooth. Add additional broth if the consistency is too thick.