Roasted Butternut Squash Soup and Curry Condiments

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I had a similar soup at a restaurant the other night and fell in love with it! I immediately went to search for a similar recipe and found this., I made a few changes. I added three cloves of garlic and two shallots and roasted them with the squash. I omitted the apple and doubled the curry powder. Of course I made it with Ina's homemade chicken stock and it will out of this world!!!

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Soooo satisfying! Great comfort-food dish. I used a tablespoon+ of curry powder, and a smidge of curry paste. It needed to be thinned a bit (it was a GIANT squash, so i used a little less than a cup of coconut milk. I quartered the squash and roasted it separately for about 15 minutes or so, and that made it a lot easier to peel and cube, then finished roasting it with the other veggies so it could carmelize.

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this was great and so easy. the only thing was that I had to add about 2 more cups of broth to get it to soup consistency. It was a little to thick for me. Loved this and will make it again. Thanks

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I made this soup on thanksgiving and it was so delicious! The whole family loved it; even my 2 year old son! We will be making this again!!

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Tasty and satisfying. Has a really bold flavor when you get a good roast on the veggies. Also freezes really well.

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LOVED this soup! It was so delicious!! I will definitely be making this again -

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This is a really nice soup. The apples are a wonderful addition. Reminds me of a smooth creamy version of Mulligatawny Soup. We often eat it with candied walnuts as a garnish.

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Whenever I make a roasted pork loin I always roast it on a bed of butternut squash, onions, carrots and sweet potatoes. So I take the left over vegetables and add the oven roasted apples to make this wonderful soup. The condiments are a nice touch--very much like what one used to experience in British-inspired Indian restaurants in the 1970's.

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This has become a family favorite!! I just love it!! I add in more curry powder than called for (to taste, but we are a curry loving family!! and I also add in about 2 tsp. of ground roasted coriander. I usually serve it with sliced scallions. It's great as a starter for a pork dinner. Also great to eat with just some hearty bread!

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This is now a beloved dish for my family. I keep extra broth on hand to thin it out for leftovers and double or triple the amount of curry powder, but we love it. The roasting process is really what makes this recipe special. And it IS good with diced banana!