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.
Roasted cashews, toasted and chopped
* 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.