Butternut squash soup

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

Ingredients:

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)

Directions:

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.