Butternut squash soup recipes are all over the internet this time of year and I’ve tried many of them. It’s no surprise to me that Ina’s recipe is my favorite. Roasting the squash, onions and apples brings out a sweetness that can’t be achieved by simmering or sauteing them and a bit of curry powder adds a nice layer of flavor to the finished soup.
- 3 to 4 pounds butternut squash, peeled and seeded
- 2 yellow onions
- 2 McIntosh apples, peeled and cored
- 3 tablespoons good olive oil
- salt and pepper 2 to 4 cups chicken stock, preferably homemade
- ½ teaspoon curry powder
- CONDIMENTS FOR SERVING:
- Scallions: white and green part, trimmed and sliced diagonally
- Flaked sweetened coconut, lightly toasted
- Roasted salted cashews, toasted and chopped
- Unpeeled apple, diced
- Preheat oven to 425 degrees.
- Cut the butternut squash, onions and apples into 1-inch cubes. Place them on a sheet pan and toss them with the olive oil, 1 teaspoon salt and ½ teaspoon pepper. Divide the squash mixture between 2 sheet pans and spread in a single layer. Roast for 35-40 minutes, tossing occasionally, until very tender.
- Meanwhile, heat the chicken stock to a simmer. When the vegetables are done put them through a food mill fitted with the medium blade or process in a food processor fitted with the steel blade. Add some of the chicken stock and coarsely puree. When all of the vegetables are processed place them in a large pot and add enough chicken stock to make a thick soup. Taste for seasonings to be sure there’s enough salt and pepper to bring out the curry flavor. Reheat and serve hot with condiments either on the side or on top of each serving.
I prefer processing the roasted vegetables in my food processor fitted with a steel blade rather than using a food mill. The food mill produces a texture that reminds me of baby food and I like the veggies a little on the chunky side. Just pulse a few times until the vegetables are how you like them. I added a half cup of heavy cream to the soup just before serving and thought it mellowed the flavor just a bit. Be sure to double check and adjust the seasons to bring out the flavor of the squash. Our favorite toppings are toasted coconut, slivered scallions, chopped cashews and diced apple. Ina adds diced banana as well. We are well into soup season where I live and this recipe will be on the menu often. I hope you try it.
I took a little break last week in Central Oregon and came home yesterday rested and refreshed. There’s nothing like a couple of days of not doing much that can put a spring back in my step and renew my enthusiasm to roll up my sleeves and get to the work at hand. The holiday season is my busiest time of year and once it starts it doesn’t stop until Christmas. The view of the sunrise off the living room deck was spectacular. Weather in Central Oregon this time of year is crisp and cold at night and comfortably warm during the day – no rain!
I can hear the Deschutes River from the deck. Beautiful walking trails run for several miles along the river.
The deer population feels safe and right at home on the golf course. And they aren’t shy about strolling down the middle of the road either.
Sisters, Oregon, is a small nearby town that was named after The Three Sisters mountains, already covered with snow. The Sisters Quilt Show on the Fourth of July weekend each summer is one of the best known quilt shows in the U.S.
This post is linked to On The Menu Monday at StoneGable. Thanks, Yvonne, for being such a great hostess.
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