1 large butternut squash
1 teaspoon olive oil
2 large granny smith apples-peeled
1/2 cup chopped white onions
3-4 minced garlic cloves
3 cups vegetable broth (if using a boxed brand I just use the whole box)
13.5oz can of full fat coconut milk
1 teaspoon honey
1 teaspoon red curry paste
1/2 teaspoon cinnamon
salt and pepper to taste
Roast the squash-slice in half and remove the seeds. Lay face down on a sheet pan. Pour water on the pan about an inch in depth to prevent burning. Bake at 350 for 45 minutes.
Add onions and oil to a large pot and saute until tender and fragrant.
Add garlic, apples and butternut squash, broth and mix well.
Add cinnamon, honey, curry, salt, pepper and coconut milk.
Cook on medium heat for about 30 minutes.
Use an immersion blender to create a creamy smooth soup.
This soup freezes well. Store in fridge and use with in 5 days or freeze extras.