Nov 15, 2010

Roasted Butternut Squash and Apple Soup with Curry

     While I was changing and putting on a bit of makeup for the pre-Thanksgiving potluck dinner we had this past weekend I asked SA to either put the roasted squash into the blender for me or to put it into the food processor.  When I came back down I stopped and stared.  My helpful non kitchen oriented husband was spooning spoonfuls of my squash mixture into a strainer and straining it through. And there was squash on the ceiling. I was gone less than ten minutes!
     Turns out SA had decided to use the blender and instead of adding chicken stock as I had told him to he was using a spatula to push the squash into the blender.  What happens when you do this?!  The blade eats the spatula.  I panicked when I heard this! I couldn't believe he ruined my beautiful roasted vegetables.  I almost lost my cool.  Luckily right as I was about to launch into a full fledged freak out he recovered the piece of plastic and it was the whole piece.  Crisis averted and I could take back over the process!
     I have made several butternut squash based soups before but by far this is my favorite.  The curry adds a depth and a subtle spice to the creaminess of the squash, but my most favorite thing was the condiments we added! I never would of thought to add banana and coconut but they were an unexpected delicious addition!

Recipe Source: Modified from a Barefoot Contessa Recipe

Curry Roasted Butternut Squash Soup
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 teaspoon good curry powder*

Preheat the oven to 425 degrees F. Cut the butternut squash, onions and apples in 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 and the apples and onions into two different pans and spread it in a single layer. Roast Squash for 45 minutes or until very tender and roast the apples and onions for 20 minutes or until tender.
Meanwhile, heat the chicken stock to a simmer. When the vegetables are done either blend them with a little of the chicken stock or put them in a food processor.  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 teaspoon pepper.  Reheat and serve hot with condiments either on the side or on top of each serving.


Flaked coconut
Roasted cashews, toasted and chopped
Diced banana

* I would recommend starting off with 1/2 a tsp of curry powder and adding it and tasting so you do not put too much in.


Koci said...

Oh no! That was a close one! Although the squash on the ceiling did make me giggle. :D

This butternut squash soup looks delicious. I love the curry!!

Erin @ EKat's Kitchen said...

YUM! squash on the ceiling; nicely done! We've had tomatoes and wine, but not squash... yet.

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Jennifurla said...


Merut said...

I think in my kitchen it would be the other way around - my fiance would find me digging out the beat up spatula from a food processor. Very funny. He just wanted to get out of sous chef duty forever! I love that you added apples - I'll have to try that. And I love the idea of bananas on top. Delicious!

Christina said...

I have to try this soup! I love butternut squash and curry!

cheerful said...

looks yummy...i love to try it! happy weekend! :)

Lisa said...

I love curry flavors. Great idea to add it to this soup.