Photo: Roasted Butternut Squash Soup and Curry Condiments Recipe
Ingredients
For the Soup:
- 3 to 4 pounds butternut squash, peeled
- and seeded
- 2 yellow onions
- 2 McIntosh apples, peeled and cored
- 3 tablespoons good olive oil
- Kosher salt and freshly ground black pepper
- 2 to 4 cups chicken stock, preferably
- homemade
- 1/2 teaspoon good curry powder
For the Condiments:
- Scallions, white and green parts, trimmed and sliced diagonally
- Flaked sweetened 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 in 1-inch cubes. Place them on a sheet pan and toss with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Divide the squash mixture between 2 sheet pans and spread it in a single layer. Roast for 35 to 45 minutes, 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.
Recipe from Barefoot Contessa Back to Basics. Copyright 2008. All rights reserved.
Photograph by Quentin Bacon
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By bhuntcookd
on November 25, 2012
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Overall this was a great TASTING recipe. It is not as easy though because butternut squash is hard as a rock raw. This recipe says to cut into cubes before you roast it and if you don't own a chain saw or at least a super sharp knife... it's going to take you 1-2 hours to cut, peel, and seed. (I doubled the recipe for a dinner party so it took even longer. I felt like compared to the onions, more apples could have been added to bring out sweetness a little more. Which is why it's good to add the banana and coconut on top of soup. Other than the constant chopping of vegetables and fruit it was awesome. Just make sure you have plenty of time to cook the recipe. I don't think the amount of servings, time to cook, or number of ingredients is all true, but then again... it's a recipe; make it your own.
By emilyh_11883294
Charleston, SC
on November 22, 2012
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This was REALLY tasty and so EASY to make. I had a left over half of a cooked butternut squash that I needed something to do with and cut this recipe in 1/4 and I'm having it now. Last night when I was figuring out what to do with the cooked squash I was perusing this site and lo and behold, the recipe jumped out at me. I simply then roasted 1/4 of a large onion and cut up a small Granny Smith apple and roasted that too. I scraped out the cooked squash and put it in a plastic container, which later I added the roasted onion and apple to and put it in the fridge. Today I finished the soup using one cup filtered (chlorine and fluoride free of water and 3/4 teaspoon"Better than Boullion" (which tastes like home made and added 1/8 t curry and some fresh ground pepper and it is marvelous. I was going to put a little Miso in for added flavor and health benefits but it doesn't need it( for flavor. Great Recipe. Thanks Ina.
By roaddog586
on November 20, 2012
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after making this amazing soup 3 times...I declare this delisious soup my favorite.
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