curried roasted butternut squash and apple soup.

I have a love affair with butternut squash.

Butternut squash ravioli.

Butternut squash soup.

Butternut squash fries.

Butternut squash lasagna.

SIGN. ME. UP.

It’s so hard to go to a restaurant these days and find a butternut squash or pumpkin-y soup on the menu that isn’t laden with pools of heavy cream.

Do you agree?

This recipe is awesome because the butternut squash, apples, and shallots play a leading role, allowing their own true flavors to shine.

To add depth and a silky texture, all this recipe needs is a mere 4 tablespoons of half & half. You could also use heavy cream, milk, or coconut milk.

And for those at your dinner table that need a dose of cheese to top off their butternut squash extravaganza, serve some shredded parmesan on the side.

Veggie soups are some of my favorite meals to make on a Sunday night, because you can whip ’em up, place individual servings of the soup in small tupperware containers, and stick ’em in the fridge or freezer.

Just reheat in a saucepan, and you are free to enjoy sweet, curried b-nut squash goodness all week long.

Mmm. mm. mmmmmm.

This soup is also a great idea for a first course at a holiday dinner.

I love how my brother- and sister-in-law always serve a different kind of smooth, veggie soup as a first course before their Thanksgiving dinner. It always whets our appetites, and the fact that it’s homemade makes it feel extra special.

Lastly, making soup is a thoughtful gesture for friends and loved ones who are ill (both with headaches and heartaches).

A big, fresh batch of homemade soup is sure to brighten their day.

Try this recipe people! It will just make you feel warm and good inside.

I am so grateful to have had my Wüsthof Classic Ikon 8″ Hollow-Ground Chef’s Knife to slice and dice the butternut squash. I think a good-quality knife is one of the best investments you’ll ever make.

A knife also makes an excellent holiday gift for that fresh-out-of-college twenty-something in your life with a new apartment but no proper equipment. It may not be at the top of their wish list, but you can be certain that they will use it forever.

Enjoy!

xoxo,
Meg / peaches & cake

Curried Roasted Butternut Squash and Apple Soup
Adapted from Cook’s Illustrated, Holiday Edition 2011
Serves 8 – 12

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2 medium butternut squash, peeled, halved, seeded, and cut into 1 ½-inch chunks

6 ounces shallots, peeled and quartered

2 Fuji or Golden Delicious apples, peeled, cored, and chopped
(Feel free to experiment with using more apples than this.)

1/4 cup olive or vegetable oil

2 teaspoons kosher salt

1 teaspoon fresh-ground pepper

8 cups low-sodium chicken broth

4 tablespoons half & half

1 tablespoon brown sugar

1 ½ teaspoons curry powder

grated parmesan cheese (optional, for topping)

Adjust oven racks to upper- and lower-middle positions and pre-heat oven to 450 degrees. Combine squash chunks, apples, shallots, oil, salt, and pepper in a large bowl and toss to combine. Arrange squash mixture in single layers on 2 rimmed baking sheets. Roast, stirring occasionally, until vegetables are golden brown and softened, about 45 minutes. Add ½ cup broth to each baking sheet and scrape up any brown bits with wooden spoon or spatula. Return to oven and cook until liquid has reduced and vegetables are glazed, about 5 minutes.

Working in 3 batches, puree squash mixture and remaining 7 cups of broth in a blender or food processor until smooth. Transfer pureed squash mixture to large pot and stir in the half & half, brown sugar, and curry powder (be sure to taste!). Bring soup to a simmer over medium-high heat, adding water in ¼-cup increments as necessary to adjust consistency to your liking. Serve. If desired, top with a few grinds of pepper and a sprinkling of grated parmesan cheese.

5 responses to “curried roasted butternut squash and apple soup.

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