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Roasted Butternut Squash Soup with Apples

This is a wonderful and tasty way to celebrate the fall harvest.

  Makes 4 – 6 servings
  Prep Time: 10 minutes
  Total Time: 1 hour
  Ease of Preparation: Easy

  3 to 4 pounds butternut squash, peeled and seeded
  2 yellow onions
  2 McIntosh apples, peeled and cored
  3 tablespoons good olive oil
  Kosher salt and freshly ground black pepper
  2 to 4 cups vegetable broth
  ¾ teaspoon good curry powder

Condiments for serving:
Scallions, white and green parts, trimmed and sliced diagonally
Flaked sweetened coconut, lightly toasted
Roasted salted cashews, toasted and chopped

1. Preheat the oven to 425 degrees F.

2. Cut the butternut squash, onions, and apples into 1-inch cubes. Place them on a sheet pan and toss them with the olive oil, ½ teaspoon salt, and ½ teaspoon pepper. Divide the squash mixture between 2 sheet pans and spread in a single layer. Roast for 35 to 45 minutes, tossing occasionally, until very tender.

3. Meanwhile, heat the vegetable broth to a simmer. When the vegetables are done, you can place them in batches in a food processor fitted with the steel blade. Add some of the vegetable broth and coarsely puree. (or you can put them through a food mill fitted with the medium blade.)  When all of the vegetables are processed, place them in a large pot and add enough vegetable broth to make a thick soup. Add the curry powder, ½ teaspoon salt, and ½ teaspoon pepper. Taste for seasonings to be sure there's enough salt and pepper to bring out the curry flavor. Reheat and serve hot with condiments either on the side or on top of each serving.

Nutritional Notes: per serving: calories 240; fat 7g (sat 1g, mono 5g, poly 1g); iron 2mg; cholesterol 0.0mg; calcium 128mg; carbohydrate 46g; sodium 306mg; protein 3.2g; fiber 7.1g