10 cups cooked butternut squash
1 firm apple (I used a gala) finely diced
1 yellow onion finely diced
1 T extra virgin olive oil
1 quart chicken stock (I used homemade)
1 can coconut milk (I use regular, never light)
2 T curry powder (or to your taste)
Salt and pepper to taste
**I roasted the squash in the oven and scooped it out. At this point, you can store it in the refrigerator or freezer and use it when you want.
Saute the diced onion and apple in the extra virgin olive oil for 4 minutes.
Add all of the chicken stock and simmer for 10 minutes.
Then, add your cooked squash and all of your seasonings; simmer for 15 minutes.
Add 1 full can of coconut milk and if you would like a VERY creamy soup, use an immersion blender until creamy.