ROASTED BUTTERNUT SQUASH SOUP AND CURRY CONDIMENTS
Make and share this Roasted Butternut Squash Soup and Curry Condiments recipe from Food.com.
Provided by Lakerdog2
Categories Vegetable
Time 1h15m
Yield 6 cups, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- 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, 1 teaspoon salt, and 1/2 teaspoon 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 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.
Nutrition Facts : Calories 346.1, Fat 12.1, SaturatedFat 1.9, Cholesterol 3.6, Sodium 187.9, Carbohydrate 59.4, Fiber 9.3, Sugar 18.9, Protein 7.2
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