Curried Butternut Squash Soup |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A sweet spicy roasted squash based soup. Ingredients:
1 large butter nut squash, peeled quartered and seeded |
1 sweet potato, peeled and quartered |
1 large onion peeled and quartered |
4 tablespoons curry powder |
32 oz chicken stock |
salt and pepper to taste |
canola oil for roasting |
Directions:
1. Preheat oven to 425°F.
2. Make sure all the vegetables are cut into uniform sizes so they roast evenly.
3. In a baking dish large enough to hold the vegetables without crowding too much (you want them to have room to roast not steam in the oven) toss with the canola oil, curry powder and season with salt and pepper.
4. Roast for approximately 30 minutes until the squash is fork tender.
5. Transfer the vegetables to a sauce pan (my 9-quart Le Creuset worked perfectly) deglaze the roasting dish with a little stock scraping up any bits of stuck on vegetables, add to pan and cover with chicken stock.
6. Simmer gently for twenty minutes or so, then liquidize.
7. It’s All Delicious Notes: The soup will be on the thick side, which I liked, but you may want to add a bit more stock.
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