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Roasted Butternut Squash Soup
(recipe, Carrie Floyd)
The first time I made this soup, I followed the directions from The Silver Palate Cookbook, painstakingly peeling and dicing two butternut squashes. I liked the soup, but I didn't like the effort that went into making it. So the next time, I roasted the squash first, scooped out the flesh, and added it to the pot with the rest of the ingredients — much easier!
Although this recipe contains almost all the ingredients of the original recipe, the cheats are mine.
- A few tablespoons of canola oil
- 2 small-to-medium butternut squash
- 1 Tbsp. butter
- 3 cups chopped onions (and leeks, if you have them)
- 2 to 4 tsp. curry powder (depending on how spicy you like your soup)
- 2 green apples, peeled, cored, and chopped
- 4 cups chicken broth
- 1 cup apple juice
- Salt and freshly ground black pepper
- Crème fraîche thinned with a little milk
- Crostini with goat cheese
- Roast the squash: Preheat the oven to 400 degrees. Cover a large baking sheet with foil. Pour a tablespoon or two of oil over the foil to create a thin film. Cut the butternut squash in half, scoop out the seeds, and place each half on the oiled foil, flesh-side down. Bake the squash until tender, 45 to 55 minutes.
- Prep the soup: While the squash is cooking, prepare the rest of the ingredients. In a large stockpot, heat a couple of tablespoons of oil and the butter. Add the chopped onions and curry powder, and cook over low-to-medium heat for about 10 minutes, until the onions begin to soften. Add the chopped apples and cook another 5 minutes, giving the contents of the pot an occasional stir. Add the broth and the apple juice to the pot, and bring to a boil. Reduce the heat and simmer.
- Finish the soup: Once the squash is tender, remove it from the oven and let it cool; when cool enough to handle, scoop the flesh out with a large spoon and add it to the simmering soup pot. Cook for several minutes, checking to make sure that the apples and squash are tender.
- Turn off the heat under the pot, and with an immersion blender, a food processor, or a regular blender, purée the soup until smooth. (If using a food processor or ordinary blender, be sure to only fill the container half full, to avoid burning yourself.)
- Season to taste with salt and pepper and return to a simmer if the soup has cooled. If you like, garnish each bowl with a drizzle of thinned crème fraîche or floating crostini spread with goat cheese.
If it's fall when you're cooking, it's worth seeking out a fresh local apple juice for this recipe.