Curried Butternut Squash Soup

We've been loving our co-op produce share.  Pick it up every two weeks and it's been full of wonderful local organic goodness.  Of course, it's not tomatoes and squash at this time of year.  Instead, potatoes, onions, apples, wonderful lettuces and lots of winter squash.  Inspired by an Ina Garten recipe, I pulled squash, apples and onions out to make this delicious soup.

If you're being virtuously healthy, you can stop before adding the cream and butter, but it's the perfect decadent touch for the holidays.  Serve it in shot glasses with a few toasted pumpkin seeds on top at your Christmas cocktail party.

Curried Butternut Squash Soup

Makes 4-6 main course servings.

3 pounds butternut squash, peeled and seeded

2 yellow onions

2 red apples, peeled and cored (I used Fuji.)

4 tablespoons olive oil

Kosher salt and freshly ground black pepper

4 cups chicken broth

1 teaspoon good curry powder

Preheat the oven to 425 degrees F.

Cut the butternut squash, onions, and apples into 1-inch pieces. Place them in a bowl and toss them with the olive oil, a generous pinch of salt, and a grind of black pepper pepper. Divide the vegetable mixture between 2 foil-lined sheet pans and spread in a single layer. Roast for 35 to 45 minutes, tossing occasionally, until very tender. Make sure not to let the veggies brown.

Let the vegetables cool slightly, then pulse in a food processor in batches until roughly pureed Add a little chicken stock as necessary to keep things going.  Place vegetables in large pot and add the remaining chicken broth.  Using an immersion blender, blend the mixture until smooth. Heat the soup over medium-low heat until warmed. Add the curry powder and salt and pepper to taste. For an added velvety texture, stir in 1/2 cup heavy cream and 1 tablespoon unsalted butter.