Oct 20 2011
Curried Squash Soup
Since I had some cider to use up (courtesy of the apple cider doughnuts), I decided to put some of it to good use in soup. I had a squash sitting around for awhile, earmarked for a new pasta dish I wanted to try out, but when it got cold and windy, all I wanted was a warming soup.
I added some turmeric to the pot for nutritional reasons, and some extra ginger for a bit more of a punch. Turmeric happens to be a powerful natural anti-inflammatory, and I try to add a little extra here or there when the dish warrants it.
This soup is great with fresh bread, such as my favorite homemade baguettes. With fresh bread and a salad, it makes a great autumn lunch or quick dinner.
Curried Squash Soup
somewhat adapted from Barefoot Contessa Parties!
1 large butternut squash
1 large yellow onion, peeled and chopped
1 1/2 tablespoons curry powder
1/4 teaspoon ground turmeric
1/4 teaspoon ground ginger
2 McIntosh apples (could substitute another baking apple)
8 ounces (237 mL) apple cider
1 tablespoon unsalted butter
olive oil
salt
pepper
Position baking sheets in upper and lower thirds of oven. Preheat oven to 425F/220C.
Peel squash, then cut off top and bottom. Carefully cut the squash in half where the neck meets the base. Resting the base on its bottom, cut it down the middle so you can scoop out the seeds with a spoon. Cut the squash into 1 inch (2.5 cm) pieces and divide between two large baking sheets into two piles. Drizzle with olive oil and sprinkle with salt and pepper. Toss with your hands to coat the squash, then arrange on pans so pieces aren’t touching each other.
Roast for 20 minutes, flip pieces over, then return pans to oven (switching them on the racks so the upper pan is now the lower pan) and roast for another 20 minutes.
In a large pot, heat butter and 1 tablespoon olive oil over medium heat. Add onions and cook until soft and beginning to brown. Add curry powder, turmeric, and ginger, stirring to coat the onions.
While onions are cooking, peel, core, and cut apples into 8 pieces per apple (large pieces). Add to pot with onions and cook until soft.
Add roasted squash, 2 cups water, and apple cider to pot. Bring to a boil, cover, and reduce heat to low for 20 minutes. Use an immersion blender (or blend in batches in full size blender covered with dish towel – not a tight cover or you risk an explosion) to blend. Add water and/or additional cider as desired for consistency and taste. Adjust seasoning as needed.
Serve hot.
(A tip for butternut squash: look for the smallest base and longest neck for fewer seeds and more flesh.)
