Butternut Squash/Carrot Curry Soup (My mother-in-law’s recipe)
6 large carrots, peeled and sliced crosswise into thirds
½ large butternut squash (you can even cheat and get it already peeled and cut)
1 large onion, cut into eights (just a regular old onion)
olive oil (just enough to cover the vegetables, but don't go crazy!)
1 teaspoon curry (don't let the curry scare you!)
Preheat oven to 425. Spread vegetables on a cookie sheet. Pour some olive oil over it and mix. Bake about 35 minutes, stirring occasionally.Transfer to a soup pot. Add a quart of vegetarian broth. Whirl with a handheld blender and add curry last.