Ingredients
- 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
Condiments for serving:
- 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 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.


















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By janrecipe
on February 08, 2012
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Delicious!..I've been making this warm, hearty soup all winter...Thanks Ina!..It's Fabulous!!..<3
By Zezaltd
on December 15, 2011
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Super easy to make. I used a hand mixer - and this was not just easy to make but easy to clean up!
By msoupis_11266720
Livonia, MI
on December 04, 2011
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This was an easy flavor filled dish. It is a filling and low calorie soup. I made this for my sister-in-law and she couldn't say enough about it and went home to make it for her family and in-laws. I love it because it is so different from your soups that come from a can. I also use the roasted butternut squash, apple and onion as a side dish to chicken. I just wish you could make large batches and can it. does anyone know a way to can squash?
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