Curried Butternut Squash And Apple Soup

• 3-1/2 pounds Cubed Butternut Squash (1-inch Cubes)
• 2 whole McIntosh Apples
• 1-1/2 whole Sweet Onions
• 2 teaspoons Celtic Sea Salt, Divided
• 1 teaspoon Pepper, Divided
• 3 Tablespoons Olive Oil
• 4 cups Chicken Or Vegetable Stock
• 3 teaspoons Thai Red Curry Paste

1. Preheat oven to 425 degrees F.
2. Cut the squash, apples, and onion into 1-inch cubes. Place all three on a baking sheet and sprinkle with olive oil, and half of the salt and pepper. Toss so that everything is coated. Spread this mixture out over two baking sheets lightly coated with cooking spray so that the vegetable mixture is in a thin layer on the sheets. Roast this for about 35 minutes.
3. When it is done roasting, scrape the vegetables off the pan and place them in a large pot. Add a little bit of the stock and blend with an immersion blender. If you do not have an immersion blender you can do this step in a food processor or regular blender. Mix up the squash until it is pureed. Add more of the stock and mix again, continuing to do this until you use up all of the stock.
4. Add in the curry paste and the remaining salt and pepper. Mix again so that it is all evenly distributed. It should be a thick creamy soup. Keep over heat until it is warm then serve.
5. To garnish you can add a couple sprigs of rosemary or homemade croutons.

butternut, apples, sweet onions, salt, pepper, olive oil, chicken, red curry

Taken from tastykitchen.com/recipes/soups/curried-butternut-squash-and-apple-soup-2/ (may not work)