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Curried Butternut Squash and Apple Soup

(adapted from a reciped from Allrecipes.com)

1 butternut squash

4 tablespoons butter

2 large onions, diced

2 teaspoons minced garlic

2 teaspoons minced ginger root

2 tablespoons curry powder

1 teaspoon salt

6 cups chicken broth

3 Granny Smith apples, peeled, cored and diced

1 can coconut milk

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.

Cut squash in half lenghtwise; discard seeds and membrane. Place squash halves, cut side down, on the prepared baking sheet. Roast in preheated oven until very soft, about 45 minutes- 1 hour. Scoop the pulp from the peel, and reserve.

Melt butter in a large soup pot over medium heat. Stir in the onion, garlic, ginger, curry powder, and salt. Cook and stir until the onion is very soft, about 10 minutes.

Pour the chicken broth into the pot, and bring to a boil. Stir in the apples and squash, and simmer until the apples are very soft, about 30 minutes.

(at this point the recipe tells you to pour the soup by batches into a blender, and puree until smooth. But I don't have a blender. So I smashed the soup and chunky pieces with a potato masher, and then put in my hand mixer (as in hand-cranked old fashioned mixer) and finished the job a bit more.)

Add can of coconut milk and reheat to serve.

(note- the original recipe called for firm ripe Bartlett pears and a 1/2 cup half and half)