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Roasted Butternut Squash Soup

Servings 6

Ingredients

  • 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

Instructions

  • 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.