Curried Butternut Squash & Granny Smith Soup
For this recipe, the squash can either be peeled, seeded, cubed (the smaller the cubes, the faster the cooking time) and added directly to the soup mixture for cooking; or roasted and the flesh scooped out at the end of the cooking. Either method works well, there is no difference in taste, texture or appearance. Check out the website to see How To: Peel a Butternut Squash and How To: Roast a Butternut Squash.
- Prep Time: 30 mins
- Cook Time: 60 mins
- Total Time: 1 hour 30 mins
- Yield: Six 2-cup portions 1x
Ingredients
Scale
- 1 two and one-half pounds butternut squash
- 1 tablespoon olive oil
- 2 cups diced onion
- 1 Granny Smith apple, peeled, cored and roughly chopped
- 2 teaspoons Kosher salt
- 2 teaspoonssweet curry powder*
- 4 cups vegetable stock or water
- *reduce by half if using hot curry
Instructions
- Set up:
- Preheat the oven to 400ºF.
- Line a 10” x 15” baking sheet with parchment or foil.
- Method:
- Heat the oil in a large covered pot over medium-high heat and stir in the onion, apple and salt; cover, lower the heat and sweat for five minutes.
- Add the curry and stir for 30 seconds to release the flavor.
- Stir in the stock (and raw squash, if using this method) and bring to a boil, lower the heat to a gentle boil and continue cooking until the squash easily crushes against the side of the pan, approximately 30-60 minutes, depending on the size of the squash cubes.
- Puree the soup (add the roasted squash at this point if using that method) in a blender, in batches, or with an immersion blender. Taste and adjust seasonings as needed.
- Soup freezes well.
Find it online: https://honeypiesrecipes.com/curried-butternut-squash-soup/