Curried Roasted Butternut Squash Soup

$0.00 Cooking Fee
Serving Size: 8 ounces
Recipe adapted from:
Mayumi Tavalero
Butternut squash, apples, and onions, are roasted together with curry for depth of flavor and a touch of sweetness.
  • Food Prep
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10

Instructions

  • Preheat oven to 425 degrees.
  • Spread the squash, apples and onions in a single layer on 2 large baking sheets. Sprinkle with olive oil, curry powder, salt and pepper, tossing until well coated.
  • Place in oven and roast, stirring occasionally, until the vegetables are tender and nicely browned, about 30-45 minutes.
  • Working in batches, transfer the roasted vegetables to a food processor or a blender and process until coarsely pureed. With the processor or blender running pour in about 1 cup of the stock and continue to process until relatively smooth.
  • Place the soup into a large saucepan set over medium heat. Stir in the remaining broth and bring to a simmer, stirring often. Taste and adjust the seasonings.

Notes

If you have a stick blender omit steps 4 and 5 and transfer the roasted vegetables to a large saucepan set over medium heat. Add 3 cups of stock and blend until smooth. Add remaining stock and bring soup to a simmer. For a richer and creamier soup add 1 cup heavy cream to the soup, cutting back on the stock by ½ cup. 

Cook Times

Active Prep20
Hands-On Cook0
Hands-Off Cook30
Passive0
Total Time50 minutes
Recipe Serving Size10

Ingredients

Ingredients

  • 2 ½ pound butternut squash halved, seeded, peeled and cut into 1-inch pieces
  • 2 granny smith apple peeled, cored and cut into quarters, then crosswise in half
  • 2 yellow onion medium, peeled and cut into 1-inch cubes
  • 3 tablespoon extra virgin olive oil
  • 1 tablespoon curry powder
  • 1 teaspoon Kosher salt more or less to taste
  • 1/4 teaspoon freshly ground black pepper
  • 6 ½ cup vegetable stock

Optional:

  • 1 cup heavy cream

Cooking Tools Required

5-quart saucepot, Blender, Cutting board, Heavy duty rimmed baking sheet, Immersion Blender, Ladle, Measuring cups and spoons, Oven, parchment paper, Sharp Knives, Vegetable Peeler, Wooden Spatula
Reheating/Serving Instructions
Heat in microwave on medium high heat until heated through. May be necessary to add additional broth or water.

Nutrition

Calories: 207kcal | Carbohydrates: 23g | Protein: 2g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 27mg | Sodium: 856mg | Potassium: 503mg | Fiber: 4g | Sugar: 9g | Vitamin A: 12756IU | Vitamin C: 27mg | Calcium: 81mg | Iron: 1mg

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