2016 Hope For the Best…Roasted Butternut Soup

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Ten days in to 2016. So far, so good. Grief and I have made a deal to move forward together. We will co-exist and be happy. In just 3 short months I will be marking the 5th anniversary of Will’s accident. Still hard to believe, but as a “functional” griever I have learned to adapt and move on.  It doesn’t mean the pain in my heart is any less, but that I will get up every day and hope for the best. The good and the bad will simply co-exist. My new year plan is simple. No resolutions. No bucket-list. Just keep it all on an even keel and always, always, always hope for the best out of myself and for good things for those around me.

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Keeping it simple in the kitchen this week, too. Roasted butternut squash, apples and onions co-exist deliciously to keep you warm on a wintery day. The recipe is totally open to your own interpretation. You certainly can change up the squash and apple varieties and use as much or as little curry powder as you like. I prefer mild curry flavor, but you can jazz it up with a hotter version. If the soup is too sweet for you toss in a little lime juice at the end or tang it up with some crumbled goat cheese. I think the addition of some coconut milk would be very good in this recipe, but I have, yet, to try that.IMG_8807

Curried Butternut Squash Soup Bowl

1 large butternut squash, peeled, seeded, cut into 1-inch pieces (7 to 8 cups)

2 onions, peeled, halved, quartered

2 honey crisp apples, cored, diced into 1-inch pieces (don’t peel)

olive oil

kosher salt

ground black pepper

chicken broth (about 2 cups)

1½ teaspoons curry powder

Toppings: roasted cashews, diced apple, toasted coconut, sliced green onions, crumbled goat or feta cheese

Heat oven 400F. Place butternut squash, onions and apples on large, rimmed sheet pan. Drizzle with just enough olive oil to coat it all. Sprinkle with kosher salt (good two pinches) and ground black pepper. Give the whole pan a shake so things spread out into an even layer. Roast for 45 minutes, turning mixture every 10 to 15 minutes. The squash will be tender and you will have some caramelized brown areas, but not a lot of that. Dump it all into a blender with 1 cup of chicken broth and the curry powder. Blend adding additional broth to arrive at desired consistency. If you have a Vitamix (I am so madly in love with this machine) use the soup setting and your soup will be piping hot out of the blender. If using a standard blender gently re-heat the soup on the stove-top. Serve with your favorite toppings.

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This recipe nearly filled this 1 1/2 liter jar

 

 

14 thoughts on “2016 Hope For the Best…Roasted Butternut Soup

    • Bill always wants to know “where’s the meat”? At lunch today I caught him adding leftover roast beef to his toppings

  1. We’re giving Tyler a little send off today to his next gig in Kentucky. Your boy would have been here to see him off but he is here in spirit, I just know it.
    We’ll be toasting a little JD for him later… ❤

  2. You certainly have a way with words (and food). A wonderful and inspirational way to start the new year. God bless you and your family in 2016!

  3. Your words are always so moving, Lisa. And your recipe is great comfort food. Here’s to an awesome New Year!!!!!

  4. This looks perfect for a snow day! I am going to make it on Friday, I think. I love what you say about being a functional griever. That is the way I feel these days, too. You are so inspiring!

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