Three Times Roasted Butternut Squash Soup

1 small-medium size butternut squash
1 large shallot
1 garlic clove
1 cup light coconut milk
1 apple (I used Gala)
1 pear (I used Anjou)
3/4 cup vegetable broth
3 tablespoons + 1 teaspoon olive oil
2 tablespoons balsamic vinegar
1 inch piece of ginger
1 teaspoon curry powder

*Preheat oven to 400 degrees F
*Cut, peel (a good vegetable peeler should work fine), de-seed, and cube squash. Drizzle with 2 tablespoons of olive oil and balsamic vinegar, sprinkle with salt/pepper. Roast for 25 minutes. Turn twice.

*Add vegetable broth to small saucepan with ginger. Heat on low (you’re essentially steeping the ginger flavor into the broth).
*Chop shallot and garlic. Add to small frying pan with 1 tablespoon olive oil. Saute on low just until soft (do not brown…)

*Peel and cut apple and pear. Add to baking pan with squash (after 25 minutes) along with 1 teaspoon of olive oil. Roast for another 15-20 minutes or until squash, apple, and pear are all soft.

*Add squash, pear, apple, coconut milk, vegetable broth (discard ginger), shallot, garlic, and curry powder to blender. Blend (or use hand held blender if you have one) until smooth. Add salt and pepper to taste.