Monday, November 15, 2010

Roasted Butternut Squash Soup

I tried this recipe this weekend.  The soup turned out great and I would recommend it to anyone!
Just a side note- I'm sorry for the horrible quality of these photos.  I lost my camera charger in my move, so I'm winging it with my blackberry for now.

Recipe from Ina Garten.

Ina's Soup.  I mean, obviously.

  • 3 to 4 pounds butternut squash, peeled and seeded
  • 2 yellow onions [I only used one onion]
  • 2 McIntosh apples, peeled and cored
  • 3 tablespoons good olive oil
  • Kosher salt and freshly ground black pepper
  • 2 to 4 cups chicken stock, preferably homemade [I used store-bought and it was fine]
  • 1/2 teaspoon good curry powder
I also used 8 oz. of packed pumpkin puree. 


Preheat the oven to 425 degrees F. Cut the butternut squash, onions and apples in 1-inch cubes. [This is really important to get them to cook evenly.]  Place them on a sheet pan and toss with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. 
Before roasting.
Divide the squash mixture between 2 sheet pans and spread it in a single layer. Roast for 35 to 45 minutes, until very tender.
After roasting.
Meanwhile, heat the chicken stock to a simmer. When the vegetables are done, put them through a food mill fitted with the medium blade. (Alternatively, you can place the roasted vegetables in batches in a food processor fitted with the steel blade. Add some of the chicken stock and coarsely puree.) [ I placed the veggies in my small food processor.  It took about 5 batches and it was a pretty quick process.]  
This is what the puree will look like before you add the chicken stock and cook it down.
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 teaspoon salt and 1/2 teaspoon pepper.  [I added chicken stock and brought to a low boil and let it cook for about 20 minutes.  Then, I turned the heat down and let it cook for about an hour more.]   Taste for seasonings to be sure there's enough salt and pepper to bring out the curry flavor. 
Recipe from Barefoot Contessa Back to Basics. Copyright 2008. All rights reserved.

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