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
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
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.