The butternut squash always seems to do well in the garden, and rewards us with lots of squash in the fall. This recipe is a great one for using the squash, and although my husband says he doesn’t like butternut squash, he likes this.
I think it’s the curry powder that makes it such a great soup. The ingredient list is very short and it’s super easy to make, but the flavor is outstanding. And since butternut squash store so well, it’s something that we can enjoy throughout the fall and winter months. What could be better on one of those cold, wintery days that we know are coming?
- 4 lbs butternut squash (app. weight before peeling)
- 2 onions (peeled)
- 2 apples
- 3 tablespoons olive oil
- 4 cups good chicken or vegetable stock
- 1/2 teaspoon curry powder
- Salt and freshly ground black pepper
- Scallions thinly sliced for garnish
- Preheat the oven to 425 F.
- Peel and seed the squash, and then cut the squash, onions, and apples into1 inch chunks. Place them in a single layer on two baking sheets, and mix with the olive oil. Season the mixture with 1 teaspoon salt and 1/2 teaspoon pepper, and roast for approximately 45 minutes. Turn once during roasting so everything is evenly cooked.
- Add the chicken stock and roasted vegetables to a soup pot. Puree them with an immersion blender, add 1 teaspoon salt, 1/2 teaspoon pepper, and the curry powder (I use hot madras-style, but we like things fairly spicy). Heat to a simmer, taste, and adjust seasonings as necessary. Additional stock can be added if the soup is too thick. Serve with scallions on the side for garnish.