Confessions of a Cookaholic
Love Cooking. Love Eating. Hate Doing the Dishes.
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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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