I actually posted this here because this is one of the best food photos I’ve ever taken. LOL. Most of my pictures are really bad, but I’d say this one is Instagram and maybe even Pinterest worthy.
So here’s the recipe:
The epitome of fall 
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Curried Roasted Butternut Squash Purée
2 Butternut Squashes peeled and chopped
Ghee or olive oil or healthy fat for cooking
2 onions – one quartered for roasting and one chopped for soup mirepoix
2 carrots chopped
2 celery stalks chopped
Red curry paste to taste
Spices to taste (curry powder, cumin, pumpkin spice, salt)
1/2 can coconut milk
3 cups Chicken bone broth
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Roast squash and onion at 400 for 30 Minutes coated with a little fat.
In soup pot, heat 1T fat add onion, carrots, celery. Cook until soft.
Add roasted squash and onion. Add broth and simmer.
Add coconut milk.
Puree.
I topped with spicy pumpkin seeds from @superseedz. ?
(If I had apples, I would have peeled and rough chopped a couple for roasting too.)
Enjoy! 🙂
