Is there anything better on a chilly winter day than a warm bowl of soup? This is a classic form of comfort food for when the days start getting colder. What I love even more is that this recipe can put to use some of the great squash options from our local farmers market.

Butternut Squash Coconut Curry Soup

Ingredients:

-2.5 pounds of butternut squash, cut in half with the seeds removed

-3 tbsp butter

-2 tbsp brown sugar

-1 tsp cinnamon

-½ tsp salt

-1 tsp curry

-ground pepper to taste

-1 ¼ cups vegetable or chicken stock

-13.5 oz or 1 can of coconut milk

-1 gala apple, peeled and cubed

-1 cup apple juice

Directions:

• Preheat the oven to 375 degrees Fahrenheit, line baking sheet with foil.

• Place butternut squash halves on a baking sheet with cut side up. Divide the butter pieces among both halves.

• Season each half with brown sugar, cinnamon and salt.

• Roast squash for 45-60 minutes, until tender when poked.

• Let the squash cool for a few minutes, then scoop out the squash and put it in the blender.

• Add the chicken or vegetable stock, coconut milk, apple juice, cubed apple, curry and black pepper until smooth.

• Pour into bowls and serve.

Eat and enjoy!