Roasted Butternut Squash Soup and Curry Condiments

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I have been making this exact same recipe for years, right down to the condiments-I found it in a "Body and Soul" magazine-i cut the onions and apples in larger pieces.

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Just as the previous reviewer, my onions and apples over caramelized a bit while the squash would have benefited from another five minutes or so. Next time, rather than putting all of the ingredients on the same pans while roasting, I'll try putting the apples and onions on one and the squash on another. Other than that, it was a nice recipe. The curry powder was a different touch.

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There are so many butternut squash soup recipes that I couldn't decide which to choose. I decided on Ina's because her recipes are so good. Other recipes say to cook veggies in the stock; she says roast them. My soup turned out delicious of course, but I had one problem. I cannot get the smoothness to it that I want despite running the veggies through a food processor twice. Some of my onion & apple edges were crisply roasted. Probably the problem. ANYONE ELSE HAVE THIS HAPPEN? OR KNOW WHY? I did opt to omit the curry & use a dash of cinnamon, nutmeg, and chipotle pepper instead.

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This soup is hearty for the split pea lover. It has contrasting flavors from the sweet roasted onions to the butternut squash. The toasted coconut and pecans (I used walnuts in a pinch, because as my daughter pointed out, had the same consisty of pecans added another level of interesting textures to this soup. I used the remains from a roasted chicken from the night before to make my chicken stock and roasted my vegetables at that time. The next day I used a hand blender on the roasted vegetables which was very easy.

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I loved this soup!! It was delicious and full of fall flavor. I changed the toppings a little. I did and apple salsa (as I had lots of apples on hand with chopped apples, lime juice, cilantro, green onions, curry, salt and pepper. I also sprinkled the toasted coconut on top. So gooooooood! I am not the biggest leftover fan and actually ate this soup 3 days in a row. Can't wait to make it again!

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Very tasty and healthy too! (One cup is only 222 calories. I used the full 4 cups of the chicken stock, and the consistency was still very thick. I also used a food processor, and the results were perfect. I did think the bannanas and coconut were a little redundant. The soup was sweet enough, so I left those out. The green onion and cashews added the savory and salty that the soup needed. I may go for the coconut next time, but the sweet bannana with its mushy texture is just too much of the same. My family has already requested that this be on the menu for Thanksgiving dinner! This made around 7 cups.

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Excellent recipe. Roasting the vegetables imparts a lovely nutty sweet flavour. Didn't have sufficient butternut squash so included carrots in the mix and was pleased with result.

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In addition, we sauteed 2 celery stalks & 3 cloves of garlic in a little evoo. Toss it all in & grate fresh nutmeg & cinnamon. Add cayenne for desired heat. The suggested garnish of toasted cashews, coconut, gr onions & banana altogether were a smash! Luved it!

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Wow. So luxurious, and so easy to make!...
Like Kellynn0789 I tasted the veg mix before adding the curry and loved the flavor, and wondered if I should add the curry since it was delicious without it. But unlike Kelly I loved it with the 1/2 tsp of curry. I added 1/4 tsp at a time, just in case, and was pleased with the warmth it imparts.
A dinner party star without much effort, and I bet you could make the veg puree ahead of time.
LOVED. Ina delivers again.

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A very nice recipe, BUT WAS NOT A FAN OF THE CURRY. I tasted the soup before I added the curry and it was DELICIOUS, but then I went and added the 1/2 teaspoon of curry and I was so mad at myself for adding it in because I thought it ruined the soup. Never was a fan of curry in the first place though. Oh well. O