Wednesday, January 27, 2010

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


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.


1 comment:

  1. I am definitely 'sold' on this one - can't wait to run to the market for a perfectly sized butternut squash! Thanks.