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1 butternut squash, roasted (Or peeled & cubed)

1 large or 2 small onions, diced

1 large or 2 small apples, cored, peeled & sliced

1 can coconut milk

1 tbsp. butter

1 tbsp. olive oil

1-2 tsp. garam masala curry powder, or other curry spice

water

*I used roasted butternut squash for this recipe, but you can also use peeled, cubed butternut. To get roasted squash, cut in half & scoop out seeds. Place cut side down in baking dish with about 1/2 inch of water. Bake at 375-400 for about 30 - 40 minutes, until tender and pierces easily with a fork. Let cool slightly, then scoop out flesh. (Roasting can be done ahead of time!)

 In a soup pot, melt butter and oil over medium heat. Add onion & garam masala (or other curry powder) and saute until translucent, about 5 minutes. Add apple, and cubed raw squash if using. Add about 1/2 - 1 cup water, enough to cover vegetables, and cook until tender. If using roasted squash, add now, after apple & onion are cooked and tender.

Add coconut milk. Puree soup with an immersion blender. Add salt to taste. Add water to thin if desired. Serve.

*If you don't have this spice, you can Make Your Own Garam Masala: 1 part cumin plus 1/4 part allspice. Or any combination of: Coriander, Cumin, Black Peppercorns, Cardamom, Cloves, Nutmeg.