Roasted Butternut Squash Soup and Curry Condiments Serves 4
For the soup:
- 3 to 4 pounds butternut squash, peeled and seeded
- 2 yellow onions
- 2 McIntosh apples, peeled and cored
- 3 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 2 to 4 cups chicken stock
- 1/2 teaspoon good curry powder
For the condiments:
- Coconut flakes, lightly toasted
- Roasted salted cashews, toasted and chopped
- Diced banana
- Preheat the oven to 425°F.
- Cut butternut squash, onions, and apples into 1-inch cubes. Place them on a sheet pan and toss with olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Divide and spread the mixture in single layers on two sheet pans and roast for 35 to 45 minutes, until very tender.
- While the squash is cooking, heat the chicken stock to a simmer. When the vegetables are done, put them through a food processor in batches, adding some of the chicken stock and turning the mixture to a course puree. When all of the vegetables are processed, put them in a large pot and add enough stock to bring it to a desirable consistency--that of a thick soup. Add the curry powder and salt and pepper to taste. Serve hot with the condiments on the side or on top of each serving.
Recipe adapted from Rachel Ray and the Food Network.