The first time I ever cooked butternut squash, I made this soup. And since the cookbook that contains the recipe just came out in October, you could say that I haven’t been a lifelong fan of squash. I just was never crazy about it, no matter how much butter and brown sugar it was swimming in. Flavor can’t cover up texture, and texture was where I took issue with this vegetable.
I wanted to give squash one more chance, and soup seemed the obvious choice. After all, I would be roasting the squash, then taking my immersion blender to it, thereby completely doing away with the texture issue. The result? Fabulous.
Roasting the squash, apples, and onions lends a sweetness to the soup that is irresistable. The hint of spice from the curry prevents the soup from being overly sweet, and the result is a feeling of contentness.
Roasted Butternut Squash Soup
adapted from Barefoot Contessa Back to Basics
4 pound butternut squash
1 large yellow onion
2 McIntosh or Cortland apples
5 cups chicken stock
1 tsp curry powder
1. Preheat oven to 425 F.
2. Cut the bottom off the squash so it sits level. Peel the squash and then cut in half above the bulb, separating the base from the neck. Cut the base in half length-wise and scoop out the seeds. Cut the top off the neck, then cut squash into 1 inch pieces. Peel and core the apples, cut into 1 inch dice. Peel and cut the onions into 1 inch dice. Place pieces onto 2 baking sheets, drizzle with olive oil and season with salt and pepper. Spread pieces out, roast for 40 minutes, turning once.
3. Heat chicken stock to a simmer in a large stockpot or dutch oven. When squash mixture has finish roasting, add to the chicken stock. Puree with an immersion blender (can also use a regular blender to blend in batches). Add curry powder and season with salt and pepper to taste. Heat over medium-low heat for an additional fifteen to twenty minutes, check seasonings and serve.