tasty tuesday ~ barefoot contessa's roasted butternut squash soup

creamy roasted gold...

This soup was a lovely surprise. I love Indian food but I have not had much success cooking it. This recipe called for roasting apples and onions along with the squash. This gave the soup a sweet back note with the curry powder bringing a little heat. It was so tasty. I didn't have time to make the curry condiments so I served it with a warm loaf of homemade bread. The boys were very happy.

Celebrate the Feast!

Mary

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This weeks recipe is being shared with Balancing Beauty and Bedlam , Raising Homemakers and City Wife Country Life as well as Frugality and Crunchiness w/ Christy! Head on over to their blogs and check out other fabulous recipes.

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Roasted Butternut Squash Soup and Curry Condiments

recipe from Barefoot Contessa Back to Basics

Ingredients:

3 to 4 pounds butternut squash, peeled and seeded

2 yellow onions

2 McIntosh apples, peeled and cored

3 tablespoons good olive oil

Kosher salt and freshly ground black pepper

2 to 4 cups chicken stock, preferably homemade

1/2 teaspoon good curry powder

Condiments for serving:

Scallions, white and green parts, trimmed and sliced diagonally

Flaked sweetened coconut, lightly toasted

Roasted salted cashews, toasted and chopped

Diced banana

Directions:

Preheat the oven to 425 degrees F.

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 1/2 teaspoon pepper. Divide the squash mixture between 2 sheet pans and spread in a single layer. Roast for 35 to 45 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. (Alternatively, you can place the roasted vegetables in batches 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. Add the curry powder, 1 teaspoon salt, and 1/2 teaspoon pepper. 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.