I've been making this recipe every other week since fall swept into town. It's my new favorite soup for 2010.
Butternut Squash Soup
1-2 lbs. butternut squash, peeled
1 yellow onion
1 apple (McIntosh or Gala are good options)
2 cups chicken stock
handful of chopped scallions
couple of pinches of shredded coconut
handful of chopped pecans or cashews (toasted in the oven)
1 tbsp heavy cream
*optional: 3-4 fresh sage leaves OR 1/4 tsp. curry powder (depends on the flavor you're in the mood for; both are delicious)
1. Preheat oven to 425 degrees. Cut squash, onions and apples into 1 inch pieces. Toss with olive oil, salt and pepper. Roast for 35-45 minutes.
2. Heat chicken stock on medium-high heat.
3. When veggies are done roasting, add them to the chicken stock, and pour in the heavy cream. Blend with a hand-blender. (If using sage leaves, saute them with olive oil for 1 minute in a saute pan and then add to the veggies and blend.)
4. If using curry powder instead of sage leaves, add it now to the soup.
5. Check seasoning -- more salt? more curry? more fresh sage?
6. Serve warm in bowls with coconut, scallions and nuts as garnish.