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Roasted Butternut Squash with Curry Soup



It wouldn’t be winter without butternut squash. And this squash yields a tasty soup when peeled, roasted, and pureed. It isn’t hard to do and the result is simply delicious! This soup is worth it!! Plus, you and your loved ones will get the nutrients this winter squash has to offer including vitamins A & C, potassium and fiber.

How to prepare butternut squash: Peel it with a vegetable peeler. Slice it lengthwise and scoop out the pulp. Cut into 1-inch cubes. (If you purchase already peeled and cut squash, you may need to cut the squash into smaller pieces).

Roasted Butternut Squash with Curry Soup

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(this recipe is based on a one from 2008 Barefoot Contessa Back to Basics)

1 large butternut squash (3-4 pounds), prepared as outlined above.

1 large sweet onion, cut into 1-inch pieces.

3 apples (I used Honeycrisp), peeled, cored, and cut into 1 inch pieces.

3 tablespoons olive oil

Kosher salt and freshly ground black pepper

32 ounces vegetable or chicken broth

1/2 to 1 teaspoons curry powder

Place squash, apples and onions onto a baking pan and toss with olive oil, 1 teaspoon of salt and 1/2 teaspoon pepper. Roast for 30 minutes (or until very tender) in a pre-heated 425°F oven. Stir after 15 minutes.

Heat broth in a large saucepan. When veggies are done, puree them in batches in a food processor (you may need to add a little chicken broth). Add puree to the heated broth. Add 1/2 teaspoon curry powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Taste. Add more curry (I used 1 teaspoon, total), salt & pepper as needed.

Serve this soup with these tasty condiments:

Sliced scallions

Flaked, sweetened coconut

Roasted cashews, toasted and chopped

Diced banana

I know you and your family will enjoy this YUMMY soup! Enjoy!

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MyPlate2Yours

Lynn Dugan

Registered Dietitian / Chef
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©myplate2yours