Tuesday, May 28, 2013

Roasted Butternut Squash Soup

This is Ina Garten's recipe from Back to Basics. Easy, fairly fast, freezes well, perfection in a bowl! Serves 4

3 lb butternut squash, peeled and cut in 1" cubes
2 small or 1.5 medium yellow onions, cut in 1" dice
1.5 McIntosh or Fuji apples, peeled, cored and cut in 1" cubes
Kosher salt & freshly ground black pepper
3+ c vegetable or chicken stock
1/2 tsp mild curry powder

Sliced banana (sounds weird but tastes really good!)
Roasted, salted cashews (nice crunchy texture)
Sliced scallions (nice texture and offsets the sweetness of the squash and apples)

Preheat oven to 400*F

Put the squash, onions and apples on a half sheet pan. Drizzle liberally with EVOO and toss to coat. Sprinkle  with salt & pepper.

Roast for 35-40 minutes until everything is soft and there's a bit of caramelization on the vegetables. Pass the cooked vegetables through a food mill fitted with the medium blade or process the veg in batches in a food processor with enough stock to help it puree smoothly. Transfer to a dutch oven or large soup pot, and add enough stock to make a thick soup, approximately 3 cups. Add the curry powder, warm through, and taste for more curry powder, salt & pepper.

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