Butternut Squash Curry Soup -Feb 18th

This took me awhile to post my newest one cause I had a long weekend working but any who Friday February 18th I made Butternut Squash Curry Soup. I decided to cook the soup because Butternut Squash is in season right now and again with my theme I have never cooked with it. It is also funny because I have never made anything from scratch with curry but I do love curry. A little about butternut squash some historians believe that the squash originates from the Americas and wasn't popular until the 18th century. What is nice about squash is that they keep well so even though they are harvested in fall they keep through the winter months.

I purchased the squash from the Co-Op and checked this time to see where it was grown, Washington is all it said on the label.

The recipe I used was really good I ended up adding more curry powder to it because I just love it. I had a really hard time though trying to puree the squash after I cooked it because I only have beaters. I have found that beaters suck and I need a food processor not only this recipe but also my mashed parsnip recipe.

• 45 min

• Level:

  Easy

• Yield:

  4 servings

Ingredients

For the Soup:

• 3 to 4 pounds butternut squash, peeled
• and seeded
• 2 yellow onions
• 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
• 1/2 teaspoon good curry powder

For the Condiments:

• Scallions, white and green parts, trimmed and sliced diagonally
• Flaked sweetened coconut, lightly toasted
• Roasted salted cashews, toasted and chopped
• Diced banana

Directions

Preheat the oven to 425 degrees F. Cut the butternut squash, onions and apples in 1-inch cubes. Place them on a sheet pan and toss with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Divide the squash mixture between 2 sheet pans and spread it in a single layer. Roast for 35 to 45 minutes, until very tender.

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.) 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. Taste for seasonings to be sure there's enough salt and pepper to bring out the curry flavor. Reheat and serve hot with condiments either on the side or on top of each serving.

I ended up burning the coconut that was supposed to be used for the topping but it still tasted good with a side of bread from Avenue.