Roasted butternut squash soup is another example of sweet mixing with savory flavors in a lovely dinner entrée. The squash’s natural sweetness blooms when you roast it, along with crisp apples and sweet yellow onions. The soup has surprisingly few ingredients, but the important one is curry powder. Just half a teaspoon completely changes the soup – and even though it may look like baby food, it becomes most certainly adult.
It is also a very healthy soup because it is meat-free, butter-free and cream-free.
Here’s a fun fact: squash last forever! I think I bought my butternut squashes on Oct. 5, 2009. Still good, four months later. Glad I saved this warm recipe for a snow day.
Ina Garten uses all sorts of curry condiments to top her soup: bits of banana, toasted coconut, roasted cashews and green onions. I opted for the onions. Know what else would be good? Fried shallots. Duh.
Roasted Butternut Squash Soup
- 3 pounds butternut squash, peeled, seeded and chopped into 1-inch cubes
- 2 yellow onions, cut into thick chunks
- 2 McIntosh apples, peeled, cored and cut into thick chunks
- 3 T EVOO
- Kosher salt and fresh ground pepper
- 2-4 c. chicken stock (1 box)
- 1/2 tsp curry powder
Preheat oven to 425.
Toss squash, apples and onion together with olive oil, 1 tsp salt and 1/2 tsp pepper. Place in single layer on sheet pan (or two) and roast 35-45 min., tossing occasionally, until very soft.
Process the vegetable mixture in food mill or food processor, adding chicken stock to help it become a coarse puree. Place the pureed mixture into a soup pot and add enough chicken stock to make a thick soup. Heat to a simmer, adding curry powder and S&P to taste.
Serve hot with a slice of bread and a sprinkling of scallions.
Enjoy, friends! xoxo