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 pepper.
2 to 4 cups chicken stock.
1/2 teaspoon good curry powder.
Instructions
Preheat oven to 450 degrees F. Cut the butternut
squash, onions and apples in 1-inch cubes. Place
them on a sheet pan and toss with the olive oil, 1
teaspoon pepper. Divide the squash mixture between
2 sheet pans and spread it in a single layer.
Roast for 35 to 45 minutes, until very tender.
Meanwhile, heat the chicken stock to a simmer.
When the vegetables are done,put them through a
food mill fitted with the medium blade (or food
processor). Add some chicken stock and coarsely
puree. When all of the vegetables are processed,
place them in a large pot and add enough chicken
stock to make a thick soup. Add the curry powder,
1 teaspoon salt and 1/2 teaspoon pepper. Reheat
and serve hot with condiments either on the side
or on the top of each serving.
Originally Submitted
9/4/2012
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