- 1 large butternut squash soup
- 1/2 cup honey
- 4 medium size apples
- 2 tbsp. butter
- 1 medium onion diced
- 1 tbsp. curry
- 1 cup white whine
- 4 cups chicken broth
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 – 14oz. can coconut milk
- 1 cinnamon stick
Split the squash in half and remove seeds. Cut the squash into chunks and peel. Place on a baking sheet lined with parchment paper and drizzle with 3/4 of the honey. Bake in a 350 degree oven for 20 minutes.
Add apples which have been peeled, cored and cut into segments. Drizzle with the remaining honey. Roast for another 20 minutes or until squash is soft.
In large pot melt butter and saute onion until soft. Add curry powder and deglaze pan with white wine. Add broth, squash and apples along with juice, cinnamon stick, salt and pepper.
Simmer for 15 minutes. Remove cinnamon stick and puree in batches. Add coconut milk and warm. Serve.
Note: Freezes well. Thaw, warm thoroughly and enjoy!