Roasted Butternut Squash Soup

The Barefoot Contessa knows soup.  She knows that the secret to a delicious and remarkably flavorful soup is to roast the vegetables first.  She's done it before, and now she's done it again.

I like butternut squash soup.  It can get a little monotonous by the time you're about halfway through the bowl, but the flavors are nice and it generally keeps me interested.  Roasted butternut squash soup, however, is a whole other ballgame.  The squash is roasted along with apples and onions, and everything gets browned and gorgeous before being pureed and then adorned with some curry flavors.  I think you're probably sold by now.

This soup is delicious.  You should try it.  Right now.

Roasted Butternut Squash Soup

adapted from Barefoot Contessa Back to Basics

serves 2

INGREDIENTS:

1 small butternut squash (1 to 1 1/4 pounds), peeled and seeded

1 small yellow onion

1 small gala apple, peeled and cored

1 tablespoon extra virgin olive oil

kosher salt and freshly ground black pepper

1 1/2 cups low sodium chicken stock

1/4 teaspoon curry powder

handful of flaked coconut, lightly toasted

handful of sliced almonds, lightly toasted

DIRECTIONS:

1.  Preheat oven to 425.

2.  Cut the squash, onion, and apple into 1 inch pieces.  Spread on a rimmed baking sheet and drizzle with olive oil, a pinch of salt and pepper.  Toss together to coat.  Roast for 30 minutes, tossing occasionally, until very tender and browned.

3.  Meanwhile, heat chicken stock to a simmer.  When the vegetables are done, put them in a food processor or blender with about 1/4 cup of the stock, as well as the curry powder, a pinch of salt and pepper, and pulse until mostly pureed, but still chunky.   Add the rest of the chicken stock and pulse a couple of times.  The texture should be that of a thick soup.

4.  Serve the soup topped with the toasted coconut and almonds.

Enjoy!