Many years ago I had a friend who had her own restaurant and made the best butternut squash soup I ever had. I always wanted to learn how to make it. Finally I have come across a good recipe that makes the soup taste just like it comes from a gourmet restaurant.
Recipe courtesy of Ina Garten
1.5 to 2 pounds butternut squash, peeled and seeded
1 mid-size yellow onion
1 large honey crisp apple, peeled and cored
1.5 tablespoon olive oil
Kosher salt and freshly ground black pepper
1 to 2 cups chicken stock
1/4 teaspoon good curry powder
Preheat the oven to 425 degrees F.
Cut the butternut squash, onions, and apple into 1-inch cubes. Place them on a sheet pan and toss them with the olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast for 35 minutes, tossing occasionally, until very tender.
Meanwhile, heat the chicken stock to a simmer. When the vegetables are done, add the chicken stock and put into blender or food processor 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, 1/2 teaspoon salt, and ¼ teaspoon pepper.
Taste for seasonings to be sure there’s enough salt and pepper to bring out the curry flavor.
Reheat and serve sprinkled with toasted pumpkin seeds and a side of toasted baguette with salmon, avocado, cucumber and dill.