Last week KathyMillerTime featured a Roasted Butternut Squash Black Bean Chili. This week we highlight a more traditional butternut squash soup with apples and curry…a colorful, hearty soup for cold winter nights.
We made this one the other night and enjoyed it while watching the Carolina Panthers/Arizona Cardinals playoff game. The Denver Bronos had already defeated the New England Patriots in a nail biter by the time soup was on.
Since I have become accustomed to roasting my butternut squash, I did the same for this soup.
I also combined ingredients from Barefoot Contessa’s Butternut Squash Soup recipe and The Silver Palette’s Curried Butternut Squash Soup.
- 4 pounds butternut squash, peeled, seeded and cubed
- 2 onions, cubed
- 2 red apples, peeled, cored and cubed
- 3 tablespoons olive oil
- salt and pepper
- 3-4 cups chicken stock
- 1 teaspoon curry powder
- flaked coconut
- chopped cashews
- green onions, sliced
- Preheat oven to 425 degrees.
- Peel, seed and cube the butternut squash. (I like to buy it already prepared)
- Chop the onions and apples into 1 inch cubes.
- Toss with olive oil and spread on 2 roasting pans.
- Roast for 40-45 minutes until tender.
- Heat the chicken stock to a simmer. Put the roasted vegetables through a food mill (medium blade) or place in batches in a food processor fitted with a steel blade.
- Place in a large pot and add heated chicken stock.
- Stir in the curry and add salt and pepper to taste.
- Top with the lightly toasted flaked coconut, scallions and chopped cashews.
Adapted from Ina Garten, Barefoot Contessa
Recipe Printed from www.kathymillertime.com
I love the color, the texture and of course the flavor!
This would make a good choice to serve during The Super Bowl especially with the orange color for the Denver Broncos! How about you Carolina Panther fans??? Send me your Super Bowl recipes!
Come celebrate with me. I’ll save you a seat at the table…
or during the Super Bowl, in front of the TV!