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Honey Roasted Apple & Butternut Squash Soup


1     large butternut squash
1/2     cup (125 mL) honey
4    medium apples, cored but not peeled
2    tbsp (30 mL) butter
1    medium onion, sliced
1    tbsp (15 mL) curry powder
1    cup (250 mL) white wine
4    cups (1 L) vegetable or chicken broth
1     cinnamon stick
1/4    tsp (1 mL) coarse salt
1/4     tsp (1 mL) milled pepper
1    14 oz (425 g) can coconut milk
Sour cream, for garnish


Split squash in two and remove seeds; cut in 6 wedges, then cut each wedge in half. Place on baking sheet lined with parchment paper.

Drizzle 3/4 of the honey on the squash pieces, and bake for 35 minutes at 350°F (180°C), or until skin is soft. Set aside. Cut apples into 6 segments, place on baking sheet, drizzle with remaining honey and bake for 15 minutes.

Remove squash from its skin and place in bowl along with unpeeled apple segments; drain any liquid left on the parchment into the bowl.

In a pot, melt butter; sauté onion until soft. Add curry and wine, stirring to get brown bits off bottom (called deglazing); add broth, squash, apple, cinnamon stick, salt and pepper.

Bring to a boil, then simmer for 10 minutes. Remove cinnamon stick; purée mixture either in a blender or with a hand-held emulsion mixer. Place puréed mixture and cinnamon stick back in pot; add coconut milk and whisk. Keep at a low simmer until ready to serve.

Garnish with a dollop of sour cream. Makes 4 to 6 servings.

Honey Roasted Apple & Butternut Squash Soup

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