Megs Butternut Squash Soup

By donnar

from Alice Jean Timberlake

Ingredients

• 5 T butter
• 1 sweet onion
• 6 cups chicken broth or bouillion
• Dash garlic powder
• 2 T orange juice
• 3 lb Butternut squash cut in to small pieces
• 2 granny smith apples, peeled and chopped
• 2 T curry
• 1 t red pepper flakes
• 1 can unsweetened coconut milk ( I didn't have can so I used 1/4 cup coconut flakes and 1 cup half and half)

Details

Servings 2

Preparation

Step 1

Roast squash in oven @ 400 for 30 minutes (mine took longer than 30 minutes)
Remove, cool and peel off skin and dice
Dice onion and saute in butter
Add all other ingredients except coconut milk and simmer gently for 45 minutes

Put in cuisinart in small amounts and puree.
Add coconut milk