Whine as I may about the end of summer and approach of winter, one of the things I most love about fall is a return to comfort foods. There’s just something about sitting down to a big bowl of soup or stew…especially one made from the local harvest (yes, the farmer’s markets are still open–until this coming Sunday–much to my great delight!).
This past weekend, I needed to use up the second half of a massive butternut squash that I had in the fridge. None of the recipes I found on the Internet was exactly what I was looking for: some had curry (a seasoning I adore), others not; some roasted the ingredients, others simmered them; some included apples, others didn’t. My problem was that I wanted it all. Clearly, the only thing to do in a situation such as this is to wing it…right? 😉
Anyway, I ended up combining many ideas into one of my own…and then, because a couple of Twitter followers asked, I wrote it down while it was still fresh enough to do so (for a change 😉 ) so that I could post it here to share.
Thick and hearty, it combines the best of fall with some of my favourite seasonings…and it’s about as easy to make as it gets. I hope you enjoy! 🙂
Roasted Curried Butternut Squash and Apple Soup
2 1/2 lbs butternut squash, peeled, seeded, and cubed
3 apples, peeled, cored, and chunked
2 cups onion, cubed
3-4 tbsp (a hearty drizzle) olive oil
1 tsp salt
1 tbsp cinnamon
1/2 tsp ground cumin
1 tbsp curry powder
2 cups vegetable/chicken broth
Preheat oven to 400F. Toss squash, apples, and onion with the olive oil, salt, cinnamon, cumin, and curry. Roast 45-50 minutes until very tender. Place vegetables into a large pot, add broth and enough water to cover. Puree in batches in a food processor (or use an immersion blender as I did) until smooth. At this point, you may decide to add more water if you find it too thick (or coconut milk would be excellent, too). And that’s it. Soup’s on…bon appetit!