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Roasted Butternut Squash Soup ~ 6 - 8 servings

1 tablespoon olive oil
1 large butternut squash
3 medium carrots
1 large Spanish onion
3 cloves garlic
1 Gala apple
1 cup (240 ml) white wine
1 quart (950 ml) water/stock
1 Idaho potato, peeled and cubed
13.5 ounce / 400 ml can coconut milk
Salt and pepper

Preheat the oven to 400 F (205 C/gas 6).
Cut the squash in half lengthwise.
Rub the cut surfaces with olive oil and place cut side down on a baking sheet.
Roast until fork tender, about 45 minutes. Cool, then with a large spoon, scrape out squash from the skins.
Reserve squash for later.
Cut the carrots, onions, and apple into medium dice cubes and mince garlic.
Over a medium-high flame, heat a large pot or Dutch oven on the stove and add 1 tablespoon olive oil.
Add the carrots and sweat for 3 minutes.
Add the onion and garlic and sweat for another 4 minutes, until the carrots and onion begin to brown.
Add the apples and sweat for another 2 minutes.
Pour in the white wine and cook until reduced by half.
Stir in the reserved squash, the water or stock and the potato.
Lower heat to a light simmer and cook until the potato is fork-tender, about 15 minutes.
Add the coconut milk and season.
Once soup has cooled, using a hand blender or a food processor, puree soup until smooth.
Reheat and serve warm.


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