![\"\"](\"http:\/\/feastandflowers.com\/wp-content\/uploads\/photo6.gif\" "\\"photo\\"")
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I have made this soup many times this winter, it’s easy and delicious, the perfect combination.\u00a0 I may add a bit more curry and top the soup off with toasted cashews or leeks\u2026 be creative.<\/p>\n
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INGREDIENTS:
\n\u2022 4 cups cubed butternut squash
\n\u2022 2 medium sweet onions, chopped\/diced
\n\u2022 4 cloves of garlic, minced
\n\u2022 3 medium Granny Smith apples, cubed
\n\u2022 4 tablespoons of good olive oil
\n\u2022 Dash of Kosher salt
\n\u2022 4-5 cups of chicken stock, preferably homemade
\n\u2022 \u00bd cup heavy whipping cream
\n\u2022 1 tsp of curry
\n\u2022 Salt & pepper to taste<\/p>\n
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DIRECTIONS:
\n![\"\"](\"http:\/\/feastandflowers.com\/wp-content\/uploads\/butternet.gif\" "\\"butternet\\"")
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\u2022 Roast the chopped apples and squash, drizzled with 2 tablespoons of olive oil, in a 400-degree oven for approximately 40 minutes or until they are tender.<\/p>\n
\u2022 Saut\u00e9 the onions and 2 tbsp of oil in a large heavy pan, cook until clear, then add garlic and cook for another minute.<\/p>\n
\u2022 Add the roasted squash and apples with stock and cook for 5 minutes.\u00a0 Emulsify the soup with an immersion blender.<\/p>\n
![\"\"](\"http:\/\/feastandflowers.com\/wp-content\/uploads\/butternet21.gif\" "\\"butternet2\\"")
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\u2022 When smooth add the cream and curry. \u00a0Add more stock if needed and salt & pepper to taste.<\/p>\n
![\"\"](\"http:\/\/feastandflowers.com\/wp-content\/uploads\/butternet3.gif\" "\\"butternet3\\"")
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I have made this soup many times this winter, it’s easy and delicious, the perfect combination.\u00a0 I may add a bit more curry and top the soup off with toasted cashews or leeks\u2026 be creative. INGREDIENTS: \u2022 4 cups cubed butternut squash \u2022 2 medium sweet onions, chopped\/diced \u2022 4 cloves of garlic, minced …
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