Roasted Butternut Squash Soup & Curry Condiments

This recipe (from Back to Basics) is a combination of other Barefoot Contessa roasted butternut squash recipes and butternut squash soup recipes.  Instead of curry (it gives me nightmares – really!), I used a small amount of chili powder and cumin.  I’m freezing it flat in gallon zip-loc bags so I can take one portion to a family who just had a baby, and keep one for us to eat on a cool night.  I think I’ll skip the coconut as a “curry condiment,” but the cashews and scallions look like a great idea.


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