Tuesday, October 19, 2010

Roasted Butternut-Apple Squash Soup

Happy Fall! This is definitely my time of year. When we moved to the Sacramento area 9 years ago, the one thing I liked least about this place is the hot, hot summers. So, when the cool breezes come in October, I am in perfect bliss and I usually go on walks every single day to enjoy the beautiful weather and admire the color changing trees. Besides, what is there not to like about picking apples from Apple Hill, pumpkin patches, and of course eating delicious soups that warm your insides? Here is an awesome recipe I found that uses the flavorful taste of roasted squash, onions and apples. Super simple! Check out the fun condiments to top things off!

*this recipe originally came from Barefoot Contessa Back to Basics. . Check out her book on amazon

Roasted squash-apple Recipe
Serves: 4-6  Prep: 20 minutes Cooking Time:  50 minutes

 3-4 lbs butternut squash, peeled and seeded, and cut into 1-inch cubes2 yellow onions, cut into 1-inch cubes
2 McIntosh apples, cored and cut into 1-inch cubes (I used Fuji)
3 TB olive oil
2 tsp salt, divided
1 tsp pepper, divided
2-4 cups chicken stock/broth
1/2 tsp curry powder

Optional Condiments:

Scallions, white and green parts, trimmed and sliced diagnolly
Flaked sweetened coconut, lightly toasted
Cashews, toasted and chopped
Diced banana

1. Preheat oven to 425*F. Place cut up squash, onions and apple on two baking pans, and toss with 3 TB olive oil. Sprinkle with 1 tsp salt and 1/2 tsp pepper. Roast for 35-45 minutes until very tender.
2. Meanwhile, heat the chicken stock/broth to a simmer in a small pot. When vegetables are done, in batches coarsely puree them. Add a little chicken broth (about 1/2 cup) so they will all puree together well. Place vegetable puree in a large soup pan, and add chicken stock/broth until you have a thick soup. Add the curry powder, 1 tsp salt and 1/2 tsp pepper.  Serve with optional condiments.


Who likes to CHANGE IT UP? 

~Try chopped pumpkin or acorn squash instead of butternut squash.
~Instead of curry, try garam masala.  
~Use shallots instead of onions for a slightly different flavor. 
~Add a couple cloves of roasted garlic to the mix. 
~Feel free to swap the chicken broth of vegetable broth. 

1 comment:

Lois said...

This was absolutely delicious!! The extra effort of roasting the vegetables before was really no trouble. Definitely a keeper!


Related Posts with Thumbnails