6cupswateradd up to 2 more cups water if necessary
2cubesRapunzel vegetable broth bouillon cubes
sea saltto taste
Instructions
Slice the butternut squash, by cutting in half and then cutting into wedges.
Preheat oven to 410 deg. and line a baking sheet with parchment, well oiled with olive oil.
Rub wedges with olive oil and sprinkle with sea salt. Roast butternut squash wedges (skin on) for about 20-30 minutes, or until soft and well-cooked. Remove & reserve squash.
Heat a large soup pot, add a few Tbsp. of olive oil, and saute onions until soft & browned, about 10 minutes.
Add apple slices and cook another 7-10 min. until soft. Add & stir in the curry powder.
Peel the skins off the squash wedges with a spoon, and add to the pot. Immediately add 5 cups water and bring to a boil. Add the vegetable broth bouillon cube & stir. Cook a few more minutes.
Use an immersion blender to puree, or transfer soup to a blender in 2-3 batches, puree, and return to a clean pot.
Heat & serve. Garnish options are endless: coconut milk, olive oil, fresh thyme, pepitas, dukkah, coconut flakes….experiment and have fun with the aesthetics of it!