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Roasted Butternut Squash Soup
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Salads - Soups - Sidedishes
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Category |
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None
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Ingredients |
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3-4 pounds butternut squash, peeled, seeded and cut into chunks
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2 large onions, cut into chunks
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2 apples, peeled, cored and cut into chunks
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3 Tbsp olive oil
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2-4 cups chicken broth
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1 Tbsp curry powder
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1 tsp cumin
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1/2 tsp coriander
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Instructions |
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Toss squash, onion and apple with olive oil on baking sheets; season with kosher salt and pepper; roast at 425 35-40 minutes until tender
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Combine in large pot with 2 cups chicken broth, puree with hand blender, adding additional broth to achieve desired consistency.
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Add spices, season with kosher salt and pepper to taste; cook until heated through and flavors develop, 5-10 minutes.
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Originally Submitted
3/20/2010
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