Ingredients:
- 1 package butternut squash-cut up
- 1 onion, cut into pieces
- 2 big carrots, cut into pieces
- 2 garlic cloves, peeled and cut in half
- 3 Tablespoons melted butter
- 1 Tablespoon olive oil
- 1 Tablespoon honey
- 1 Tablespoon brown sugar
- 1/2 teaspoon cinnamon (I use more)
- 1 teaspoon curry (I use more) (plus extra for after)
- 3/4 teaspoon salt
- 1 teaspoon lemon juice
- 1 Apple, peeled, cored, and cut into pieces
- 2 1/2 cup chicken broth, divided (plus extra)
- 1/4-1/2 cup half and half (or 6 oz cream and 1/2 cup water) (plus extra)
- 2 Tablespoons ginger (I don’t use that much. Can use ginger paste or ground ginger) (plus extra)
Directions:
Combine the first 4 ingredients (veggies) and toss with the spices and oils from melted butter down to lemon juice. Spread out on a sheet pan and roast at 425 for about 25-30 minutes. Let cool. Add one apple. Add it all to a blender with 1 1/4 cups chicken broth, blend until smooth. Pour it into a sauce pan. Add 1 1/4 cup chicken broth and 1/4-1/2 cup half and half. Add 2 Tablespoons ginger, then keep adding chicken broth, half and half, ginger, and curry until you’re happy with the consistency and taste.