Roasted Butternut Squash Soup With Curry Condiments. Jack Barnett On The Stereo.

Roasted Butternut Squash Soup With Curry Condiments

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It’s officially cold here in Vermont, so soup for dinner is always welcome, especially when it’s as delicious as this Roasted Butternut Squash one.

Butternut squash, onions and apples are roasted until very tender and starting to caramelize. This roasted veg combination could easily be served as is, it is so delicious. I wanted to tuck in and eat it all right out of the oven. However, I restrained myself and proceeded to use it to make one amazing pot of soup.

Amazing and different, I might add. The unexpected toppers such as sweet banana, crunchy nuts, and flaked coconut are totally complementary and fun at the same time.

Roasted Butternut Squash Soup With Curry Condiments
Roasted Butternut Squash Soup With Curry Condiments

Ingredients:

4 pounds butternut squash, peeled and seeded
2 yellow onions
2 McIntosh apples, peeled and cored
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 to 4 cups chicken stock, preferably homemade
1/2 teaspoon curry powder

Condiments for serving:

Scallions, white and green parts, trimmed and sliced diagonally
Flaked sweetened coconut, lightly toasted
Roasted salted cashews or peanuts, toasted and chopped
Diced banana

Directions:

1. Preheat the oven to 425℉.

2. Cut the butternut squash, onions, and apples into 1-inch cubes. Place them on a sheet pan and toss 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.

3. Roast for 35 to 45 minutes, tossing occasionally, until very tender.

4. Meanwhile, heat the chicken stock to a simmer.

5. When the vegetables are done, purée them in batches in a food processor fitted with the steel blade. Add some of the chicken stock and continue to process until smooth.

6. Place purée 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. Reheat and serve hot with condiments either on the side or on top of each serving.

Serves 6

Recipe from Barefoot Contessa Back To Basics by Ina Garten

Roasted Butternut Squash Soup With Curry Condiments

Winter and soup naturally go together.

This ‘Winter’ is from Welsh singer Jack Barnett’s latest album, “Keeping Time”. Quiet, folky music that is as comforting as a roaring fire on a frigid day.

Check out Jack Barnett on Facebook and Bandcamp, where you can name your price to buy the music.

Cheers!

About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
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One Response to Roasted Butternut Squash Soup With Curry Condiments. Jack Barnett On The Stereo.

  1. A wonderful butternut squash soup recipe! I love how you put apples in it. I make butternut squash soup often and it seems like there is always something missing….I think it is the apples. Thank you!

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