Roasted Butternut Squash Soup and Curry Condiments

Name: Roasted Butternut Squash Soup and Curry Condiments
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 cups, 4-6 serving(s)
Ingredients: 3 -4 lbs butternut squash, peeled and seeded; 2 yellow onions; 2 mcintosh apples, peeled and cored; 3 tablespoons olive oil; kosher salt & freshly ground black pepper; 2 -4 cups chicken stock, preferably homemade; 1/2 teaspoon good curry powder; condiments, for serving (optional); scallion, white and green parts, trimmed and sliced diagonally; sweetened flaked coconut, lightly toasted; roasted salted cashews, toasted and chopped; diced banana

Submitted by Lakerdog2

"From Ina Garten. SO delicious! The curry is just wonderful. So healthy too!"

Download

Ready In:: 1hr 15mins
Ingredients:: 12
Yields:: 6 cups
Serves:: 4-6

ingredients

3 -4 lbs butternut squash, peeled and seeded
2 yellow onions
2 mcintosh apples, peeled and cored
3 tablespoons olive oil
kosher salt & freshly ground black pepper
2 -4 cups chicken stock, preferably homemade
¹⁄₂ teaspoon good curry powder
condiments, for serving (optional)
scallion, white and green parts, trimmed and sliced diagonally
sweetened flaked coconut, lightly toasted
roasted salted cashews, toasted and chopped
diced banana

directions

Preheat the oven to 425 degrees F.
Cut the butternut squash, onions, and apples into 1-inch cubes. Place them on a sheet pan and toss them with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
Divide the squash mixture between 2 sheet pans and spread in a single layer.
Roast for 35 to 45 minutes, tossing occasionally, until very tender.
Meanwhile, heat the chicken stock to a simmer. When the vegetables are done, put them through a food mill fitted with the medium blade. (Alternatively, you can place the roasted vegetables in batches in a food processor fitted with the steel blade. Add some of the chicken stock and coarsely puree.)
When all of the vegetables are processed, place them in a large pot and add enough chicken stock to make a thick soup. Add the curry powder, 1 teaspoon salt, and 1/2 teaspoon pepper.
Taste for seasonings to be sure there's enough salt and pepper to bring out the curry flavor. Reheat and serve hot with condiments either on the side or on top of each serving.

Questions & Replies

Got a question? Share it with the community!

Reviews

So yummy! Both my husband and I loved it. I've made it twice so far--the first time we just ate it plain and it was great. The last time, we added a sprinkle of toasted coconut on top. Delicious!

cruzzo
My husband said this was the best soup I have ever made. Served with coconut and scallions. The roasting of the ingredients really makes a difference in the flavor.

Wugfun

RECIPE SUBMITTED BY

Lakerdog2

I am a mom to 2 boys, ages 11 and 6. My youngest is a cancer survivor, so we enjoy each day given to us! You never know what can happen in your life! I have been in the loan business for over 10 years and I love it. Unfortunately, this economy has put a wrench into my awesome career. After a couple layoffs, I decided I need to do something else for awhile. I am now selling advertising, and it's different! I am thankful to have a job, so can't complain much! I love to cook. I can spend a whole Sunday in the kitchen just cooking away. I love trying new recipes (my boyfriend hates it. Lol. He likes what he likes and would be fine never trying anything new.) I never bake. I think it's because I don't measure. I am a throw-in-the-ingredients until they taste good kind of girl. I LOVE this site(actually, I am addicted to it) and am enjoying finding new things to make everyday!

View Full Profile