Roasted Butternut Squash Apple Soup
Photo: Zomppa
Ingredients
2 tablespoons unsalted butter
2 tablespoons olive oil
2 large yellow onions, chopped
2 tablespoons curry powder
1 tablespoon ground ginger
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 cups organic chicken stock
1 cup apple cider
3 tablespoons heavy cream
Parsley, chopped
Preparation
1
Preheat oven to 350F.
3
Lay butternut squash on two foil-lined cookie sheets, drizzle with olive oil and bake for 45 minutes or until tender (fork will pierce)
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Tools
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About
This soup freezes really well and perfect for cold days. The apples make it delectably sweet – don’t use as many apples or cider if you want it less sweet. The ginger and curry adds layers of flavors. While the squash doesn’t have to be roasted, it brings an extra depth and nuttiness that makes the soup something else. I also made some homemade croutons by simply chopping up sunflower bread and baking them in the oven until crispy and crunchy. Sunflower bread works perfectly with this soup because of the nutty saltiness.
Yield:
4
Added:
Wednesday, December 16, 2009 - 7:55pm