Best Butternut Squash Soup Ever!

 Found a great recipe to use with the 3 Butternut Squashes I have gotten in my Bountiful Baskets this month.  I roasted my squash first by adding some olive oil, lemon pepper and garlic salt to the inside of the squash.  I then put the squash face down on a cookie sheet and added just a bit of water to roast/steam them in a 400 oven for about 40 minutes.

When the squash was done, I scooped out the meat and added it to the recipe below.

Coconut Curry Squash Soup

3 small/med butternut squash (about11/2 pounds - pre roasted)
2 tablespoons olive oil or other healthy vegetable oil
1 large yellow onion, chopped
1 medium apple, any variety,peeled and diced
2 cups prepared vegetable broth
2 teaspoons good-quality curry powder
2 teaspoons grated fresh or jarred ginger, or more, to taste
Pinch of ground nutmeg 
1 14-ounce can light coconut milk
Salt and freshly ground pepper to taste

Saute the onions and apple in olive oil.  Add the squash and remaining ingredients.  Bring to a boil, then simmer for 15-20 minutes.  Use a emulsifier to blend in the apples and squash until creamy.