Curried Butternut Squash Soup
|March 7, 2014||Posted by jcogswell1 under Dinner, Lunch|
I love squash soup. It’s a wonderful, veggie filled, hearty soup perfect for a cold night (which Chicago has had quite a few of lately . . . ).
This recipe is a little different than the traditional flavors you may have found in squash soup thanks to the addition of curry powder. The curry powder adds a spicy element and really balances the sweetness of the squash.
Because of the curry flavors, I opted to top the soup with some traditional curry accompaniments including toasted sweetened coconut and scallions. I also decided to roast up the butternut squash seeds, which made for a crunchy, salty topping on the soup.
The last thing I’ll mention about what makes this soup extra special is that I roasted the veggies (and fruit – there is an apple in this recipe as well!) in the oven for about 45 minutes prior to pureeing them. The roasting method really extracts extra flavor by allowing the sugars in the veggies to caramelize a bit.
Curried Butternut Squash Soup – Makes 4-6 entrée size portions (inspired by this recipe)
- 4 cups chopped butternut squash (about 4 lbs), chopped into one inch pieces
- 1/2 a medium sized onion, cut into one inch pieces
- 1 apple, peeled and cored and cut into one inch pieces (use anything but a tart green apple)
- 2-3 TB olive oil
- 2-4 cups chicken or veggie broth
- 1 1/2 tsp curry powder
- 2 TB heavy cream
- 1/4 cup sweetened coconut
- 1/4 cup scallions, sliced on a bias
Heat oven to 425 degrees.
Place veggies in a single layer on 1-2 sheet pans. Drizzle with olive oil to coat veggies and season with salt and pepper. Roast veggies for 40-50 minutes or until veggies are tender.
Place roasted veggies into a food processor and puree until smooth.
Place pureed veggies into a stock pan and add 2-4 cups chicken broth (depending on the consistency you prefer) and the curry powder. Heat the soup, taste and adjust for seasoning. Finish with cream and serve with condiments.
To toast the coconut, place in a single layer on a sheet pan. Cook in a 350 oven for 5 minutes, or until lightly browned.
To make the toasted butternut squash seeds. Remove them from the squash. Spray a sheet pan with cooking spray. Place the seeds on the sheet and spray with more cooking spray. Sprinkle with salt. Cook for 10-15 minutes in a 350 degree oven.