Roasted Butternut Squash Soup and Curry Condiments
Show: Barefoot Contessa
Episode: Feature Flavor
Rate This RecipeRead users' reviews (93)
- Recipe categories: Vegetables, Squash,
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Average Rating:
Total Reviews: 93
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By dlecamu_11523703
Gulfport, MS
on February 05, 2013
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it was very good...I liked it better before I added the curry...my husband suggested adding smoked paprika....much better after that...I had a hard time not eating the squash right out of the oven it was so good.
By yummypoptart31
Beaver Dam KY
on January 25, 2013
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I LOVE IT!!!! :P
By barbiesharpie
on January 17, 2013
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Loved this. Used Granny Smith apples and blended in my Vitamix. Also used pre-chopped squash from Costco.
By JoanMT60
on January 16, 2013
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I have been using recipes from this site for years with great success. This recipe moved me to join the site and leave a review. This BY FAR the best Butternut Squash soup recipe I have ever tasted. I LOVE it. I am a vegetarian so I substituted "Better Than Bouillon" vegetable broth for the chicken broth and simmered a cinnamon stick in the broth as the veggies roasted. YUM YUM YUM. Make this soup. I washed and pierced my whole squash and microwaved for 5 minutes to aid peeling and cutting, worth it.
By merrillm
on December 10, 2012
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The Barefoot Contessa's recipes never disappoint. This soup is completely delicious. I added roasted cauliflower, because I didn't have quite enough squash. Filling, easy, healthy, great.
By po.mm-losangeles
Los Angeles, CA
on November 24, 2012
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This is delicious and simple. It's my go-to soup recipe when butternut squash hit the farmers' market. Since we so rarely have MacIntosh apples in Los Angeles, I use Gala most of the time. The soup is so yummy all by itslef that I don't even bother with the condiments most of the time.
By adimcg
on November 19, 2012
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I made this in my vitamix after roasting the veggies just added everything to the vitamix and turned on speed 8 for 8 minutes...served with grilled ham and cheese sandwiches it was a very tasty lunch
By Amy Suzanne Martin
Cheverly, MD
on November 05, 2012
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I love to make this soup using homemade turkey stock. I add fresh rosemary to the roasting vegetables. I make my own mild curry powder using 2 Tbsp. coriander seed and 2 Tbsp. cumin seed, toasted, ground together with the seeds from one cardamom pod, 1/2 tsp. red pepper flakes, 2 tsp. turmeric and 1/2 tsp. ginger. I like this soup best without any of the condiments. When my market is out of MacIntosh apples, I use Gala and it is just as good. This soup freezes well.
By blanga
Minneapoli, MN
on November 03, 2012
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Wow, what a great soup! I peeled and cubed the squash and it really wasn't all that difficult. I didn't have quite enough broth so it was pretty thick, but the flavor was fantastic. I added more curry powder, probably about a tablespoon. I also added cayenne since we like spice. It was so easy and tuned out great. I am going to get myself an immersion blender to make it even easier. Yum!
By laneytjohnson_1...
Rancho Palos Ve...
on November 01, 2012
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I love this soup and it is made a little special with the unique toppings. My daughter has become an excellent cook and received this recipe on her email; we're making it tonight. For those who would like it a little chunkier, you could use immersion blender and leave some chunks.