Butternut squash soup

Curried squash with apples and onion

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.

Puree to your desired consistency

Enjoy, friends! xoxo


7 responses to “Butternut squash soup

  1. Guess what? A friend of our made this same soup–with the apples and curry–for our dinner last night, after a day of skiing and snowshoeing in the Cascades. It’s delicious! I can’t wait to show him your entry–creative minds think as one!

  2. The addition of coconut milk puts this soup over the top. Your mom showed me this site while we’re here in Mazama…I made this very soup for the group for dinner last night; it was a pretty good hit for all, I think.

  3. yes please!

    but who are we kidding. sometimes i eat soup COLD from the can.

    but feel free to pressure cari into making this for me.

  4. I wondered if coconut milk would be good – seems a perfect match for the curry!

  5. I’ve been wanting to do a butternut squash for a while now. That’s funny because squash has been sitting on the counter for a few weeks. I’ll have to give this recipe s try. Thanks for posting.

  6. Just made this….so tasty!!

  7. Yay, Glenn!

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