Curried Butternut Squash Soup

This recipe comes to me by way of Misha of Forty-Two Roads.

3 to 4 pounds butternut squash, peeled, seeded and cut into 1-inch cubes
2 yellow onions, cut into 1-inch slices
2 apples, peeled, cored and cut into 1-inch cubes
3 tablespoons good olive oil
2 tea. salt
1 tea. black pepper
2 to 4 cups stock, chicken or vegetable
1/2 teaspoon curry powder

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

Meanwhile, heat the stock to a simmer. When the vegetables are done, put them through a food processor or blender. When all of the vegetables are processed, place them in a pot or slow cooker and add stock to make a thick soup. Add the curry powder. Reheat and serve hot.

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