Ingredients
- 1 large onion
- 2 butternut squash
- 2 boxes of veggie broth
- curry powder
- smoked salt (could be substituted with regular salt if necessary)
- nutmeg
- ginger (powder)
- salt
- pepper
- olive oil
- lemon juice
- maple syrup (depending how sweet the squash are)
Tools
- oven & baking sheet
- large pot
- immersion blender (or stand blender, which can be done in batches)
Peel and chop squash, toss with olive oil, salt and pepper until coated. Lay out on baking sheet and bake at 400°F, turning occasionally, for about 50 minutes (or until tender).
Chop up onion and sauté in olive oil in a large pot. Add a fair bit of smoked salt, and quite a bit of curry powder (probably a tablespoon or so?) and a pinch of nutmeg and ginger. Sauté until nice and translucent. Add roasted squash, and a container of veggie broth. Puree with an immersion blender until nice and smooth, adding more broth as necessary for desired consistency. Add a splash of lemon juice, and a bit of maple syrup if it needs more sweetness.