- 1 large butternut squash (or 2 small) – sliced in half and seeded
- 2 asian pears – peeled, sliced in half and cored
- 2 apples (firm variety) – sliced in half and cored
- 2 Tbs olive oil
- 3 cloves garlic – finely chopped
- 2 med yellow onions – roughly sliced
- 2 Tbs curry powder (or more, to taste)
- 3 cups chicken broth (or any broth)
- 1 cup unsweetened almond milk
- salt/pepper to taste
- Preheat oven to 400F. Place squash, pears and apples cut side up in a roasting pan. Brush all with a little olive oil and salt/pepper. Roast for 45-60mins or until easily pierced with a fork. Keep an eye on the apples, they may go early depending on the variety you choose.
- In the last few minutes of roasting time, start the onions. Add the olive oil and onion to a large soup pot over medium heat. Sweat the onions until they turn translucent, about 6mins. Add the garlic for another minute or so.
- Add the softened pears, apples and scoop the squash into the pot. Add the rest of the ingredients, play around with the spices. I loved the curry and would do it again. Season with salt and pepper.
- Bring all to a boil, then turn the heat down to a simmer for 10-12 minutes.
- Remove from heat and blend until relatively smooth. I had a few larger onion pieces left and it was really good. Some people prefer the uniform consistency though. Weirdos.