Roasted Butternut Squash Soup and Curry Condiments

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Well folks, hate to break it to you, but it’s October. And a rainy, cold October 1, at that. Here’s something to warm you up. I am a soup lover — it’s so easy to make, and the leftovers are fantastic. They even get better with a little time! This squash soup has a great Indian twist with curry, plus my favorite part, which was the crunchy coconut and cashews on top. Whip up a big batch and curl up on the couch with a hot bowl and glass of wine. You’re welcome!

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IMG_3217TW’s Tips

  • I used dried banana instead of fresh and it worked great
  • Instead of the food mill/food processor route, I use my handy immersion blender to puree the soup. Easy, and you don’t have to transfer the soup from container to container.
  • Store the leftovers in quart ziplocs with 1-2 servings in each, freeze and reheat for an easy meal out of the freezer.

Butternut Squash Soup with Curry Condiments

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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