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Monday, February 7, 2011

Curried Butternut Squash Soup

From Ina Garten’s Back to Basics
  • 3-4 pounds butternut squash, peeled, cut into 1-inch cubes
  • 1-2 onions, peeled, cut into 1.5-inch cubes
  • 2 apples, peeled, cut into 1.5-inch cubes
  • 3 tablespoons olive oil
  • 3-4 cups chicken broth
  • 1/2 teaspoon curry powder
  • Salt and pepper
  • Optional Toppings: Cashews, scalions, chicken/shrimp, etc. 
Preheat oven to 425 degrees.
Mix squash, onion, and apples in a large bowl. Toss with 3 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon pepper. Spread onto a baking sheet and roast for 30-40 minutes, until tender. 
Remove from oven and blend in food processor in batches. Add a little broth to the food processor to facilitate blending. 
Once pureed, pour into a large stock pot and add the rest of the broth and heat until hot. Add 1/2 teaspoon curry powder, and more salt and pepper to taste. Serve and enjoy! 
Makes 4 main course servings, or 8 first course servings. 

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