Roasted Butternut Squash Soup

by Ellen

Soup Lady strikes again!  This roasted squash soup is perfect for nippy fall evenings.  Apple and curry powder lend a sweet taste to the roasted vegetable flavor.  I love to eat it with a big chunk of cheddar cheese and some whole grain buttered toast.

You’ll need:

1 butternut squash, peeled and cut into smallish (2 inch) chunks

3 stalks of celery, cut into several pieces

2 onions, quartered

1- 2 cored apples, chopped into eighths

4 T plus 1 T butter

2 tsp. curry powder

6 cups chicken stock

sea salt to taste

Preheat oven to 450° F.  Melt 4 T of the  butter and toss the squash, celery, onion and apple pieces in it until they are well coated.  Roast the vegetables in a shallow baking pan until they are soft, turning them if they start to burn.  When they are very soft, puree vegetables and apple in a food processor, until mixture is smooth.

In a soup pot, melt the remaining tablespoon of butter and roast the curry powder in it for about a minute, stirring constantly.  Add the chicken broth, turn heat to high and stir in the pureed vegetables.  When the soup comes to a boil, turn it down and let it simmer for ten minutes more.  Add sea salt to taste.  Crumbled bacon and fried sage leaves make excellent garnishes.

I got this delicious recipe from my aunt, Betsy.

This recipe is being shared on Simple Lives Thursday.

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Photo Credit: thebittenword.com on flickr

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Jim October 24, 2010 at 2:32 pm

Thanks, Ellen. Working through a vicious cold, this soup was definitely good for alleviating what ails me!

A wonderful autumn dish that uses seasonal crops.

Ellen October 24, 2010 at 6:52 pm

I’m glad it helped with the cold, Jim! Isn’t it funny how we crave soup when we’re sick and spices when it gets colder?

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