Roasted Butternut Squash Soup

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Finished here with a dollop of whole milk yogurt and a drizzle of White Truffle Honey. Truffle Honey is pretty easy to come by if you have a gourmet or specialty cheese store near you. I love it drizzled on a flatbread with caramelized onions, goat cheese and fresh arugula too.
For the soup:
A stick blender is my soup tool of choice all fall/winter.
Also unsweetened coconut milk and Madras Curry Powder are my favorites for this soup. Substitute as you like!
Cut a good size butternut squash in half and remove seeds. Oven to 350*
(you can clean the seeds and spice roast for garnishing the soup if you like)
Line a metal or glass roasting pan with parchment paper to prevent burning of the juices and oil.
Generously coat the inside of the squash with olive oil, enough so that some is dripping into roasting pan.
Toss about 6 cloves of garlic in oil and put in roasting pan also.
Roast until knife easily penetrates solid end of squash; 60-120 minutes if you get a giant squash! Let it cool a few minutes and then peel. Pour juices and oil from pan into soup pot, add your stock of choice. I like to make my own chicken stock and keep it frozen. Start simmering-
Purée with stick blender, add Madras Curry powder and about 2/3 cup coconut milk and purée again. Taste, and then add salt as the Madras Curry often includes salt. More time with the stick blender gives a velvet texture, but some like it more course. Finnish with yogurt and truffle honey right before serving. Sweet and spicy and earthy from the truffle. Yum.

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