Butternut Squash Soup
Recipes Appetizers Main Dish Seasonal cooking Soups and stews Vegetarian
Description
Whether you serve this delicious soup before the main dish or as the main dish, you'll love it's flavor, how silky and smooth it is or how easy it is to make.
Ingredients
1 medium butternut squash
2 T. butter
1 T. olive oil
1 onion, peeled and chopped
1 shallot, peeled and minced
1 Granny Smith apple, peeled and coarsely chopped
1 inch piece of fresh ginger, peeled and sliced
1 t. curry powder
1 t. each salt and freshly ground black pepper, or to taste
3 c. vegetable stock (or chicken stock)
toasted butternut squash seeds, sour cream, fresh herbs, optional garnishes
Directions
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Preheat oven to 400 degrees F.
Cut the squash in half lengthwise; scoop out the seeds and stringy parts. Reserve the seeds to toast and garnish the soup, if desired.*
Place the squash cut side down on a baking sheet; roast until the tip of a sharp knife easily pierces the thickest part of the squash, about 45 minutes.
Meanwhile, heat the butter and oil in a heavy bottomed soup pot. Sauté the onion, shallot, apple, ginger, curry, salt and pepper for a few minutes, stirring often until the onions and apples begin to soften.
Add the contents of the soup pot to a blender or a food processor.
Scoop out the squash flesh; add to the blender/food processor, along with the stock. Blend until mixture is silky smooth.
At this point, the soup can be refrigerated for up to 2 days in advance, or it can be returned to the pot and brought to a simmer. Season with salt and pepper, to taste.
Serve the soup hot, garnished with toasted butternut seeds*, a dollop of sour cream, or fresh herbs.
8 servings.
Tips:
The soup will taste be even more delicious after a day in the refrigerator, so it's perfect to make a day in advance.
*To toast butternut squash seeds; rinse and dry the seeds, removing any orange stringy bits. Toss with a little olive oil and salt, and spread out on a dry baking sheet. Toast at 375 degrees F for about 10 minutes, or until crisp.
**If wanting to enrich this soup with a little cream, stir it in at the very end and then heat through.