|Curried Butternut Squash Soup|
On a recent trip to Panera Bread Company, Ryan got a cup of their new autumn squash soup. I’ve been known to (always!) sample whatever Ryan orders, so I snagged a few spoonfuls over dinner. As good as a soup it was, it was almost too sweet for me. It erred on the side of dessert and while you know I’m never one to shy away for dessert, I prefer my squash soups a bit more on the savory side.
This squash soup, on the other hand, is my kind of squash soup. Smooth and creamy, you’d never guess there isn’t a hint of cream in it. Although the roasted apples add a bit of sweetness, it’s balanced by the curry powder to create an overall savory soup.
The best part about the soup? The fun accoutrements! Ina gives a variety of options, but this time we stuck to chopped green onions, toasted coconut, and a swirl of sour cream. Choose one, or two, or none…but enjoy your new favorite soup that screams fall, but won’t make you feel like you’re eating dessert for dinner!
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Curried Butternut Squash Soup
originally posted here, from Barefoot Contessa's Back to Basics
-3-4 lbs butternut squash
-2 yellow onions, cut into chunks
-2 apples, peeled, cored, and roughly chopped
-3 tbsp olive oil
-salt & pepper, to taste
-4 cups chicken broth
-1/2 tsp curry powder
options for serving:
-lightly toasted coconut
-salted cashews, toasted and chopped
1. Preheat the oven to 425F. Cut the butternut squash in half lengthwise and place, cut side up, on a foil lined baking sheet. Drizzle with olive oil and season with salt and pepper. Toss the onions and apples with olive oil, salt, and pepper, and place on a foil lined sheet. Roast for 35-45 minutes, until squash and apples are soft.
2. Heat the chicken broth until simmering. Scrape the roasted squash out of the peel and into the pot. Add the apples and onions and puree with an immersion blender.
3. Stir in the curry powder, salt, and pepper to taste. Heat until warmed through. Serve hot with condiments of choice.