Most every Fall I buy a butternut squash or two with grand plans to perform some sort of culinary magic. Then I store the squash in our cool garage and promptly forget that it ever existed. Come Spring I discover the sad remains of the squash and promptly toss it in the garbage. What a waste!
This year I vowed that things would be different. First, I stored my fresh squash in full view on the kitchen countertop. Secondly, I actually looked up the soup recipe I had in mind. My inspiration came from the book Seven, by Jen Hatmaker. In the chapter on food, she mentions making an Ina Garten version of butternut squash soup where she uses sweet potatoes instead. She described the soup in such a vivid way that I haven’t been able to get it out of my mind. Upon searching the web I quickly found Ms. Garten’s original recipe.
I made a few adaptations to reflect the supplies I had in my pantry and our tastes. I must warn you that even though this looks like the easiest recipe on the planet it does have one very difficult step. Beware. Peeling butternut squash is not for the faint of heart! Thank goodness I’d lifted earlier in the day or I would have been tempted to skip my workout. But the end result was as amazing as I’d hoped it would be. I will make this soup again one day soon.
Delicious! Addicting! Amazing! Filling! I’m in love. Even The J-man enjoyed this soup. Hope you do too.
|Curried Butternut Squash Soup||
- 2 butternut squash (4 pounds of pulp), peeled and seeded
- 2 apples, peeled and cored
- 1 big onion
- 4 tablespoons olive oil
- 4 cups chicken broth
- ½ teaspoon sweet curry powder
- heavy cream (optional)
- Preheat oven to 425 degrees.
- Cut the butternut squash, apples and onion into 1 inch cubes. Split the cubes between 2 large rimmed baking sheets. Toss 2 tablespoons olive oil, ½ teaspoon salt and ¼ teaspoon pepper onto each baking sheet of cubes. Bake for 45 minutes.
- When the vegetables are done scoop them into a large pot. Add 2 cups of chicken broth. Use an immersion blender to blend the vegetables into a thick puree. Add the remaining 2 cups of chicken broth and the ½ teaspoon of sweet curry powder. Stir well. Heat the soup to a low simmer and serve.
- Pour 1 tablespoon of heavy cream on top of each individual serving for the perfect finishing touch. Enjoy!