Roasted Squash Soup

Squash soup is as fall as colorful leaves, apple cider, pumpkins. And even though the leaves have been blown by the wind into disorganized piles around the yard, pumpkins replaced with holly greens and lights, squash still holds an honored spot in our local grocery stores. As long as these fruit-like vegetables stick around, I will turn them into soup… Bwahaha

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Roasted Delicata Squash Soup

INGREDIENTS

3 to 4 pounds squash, peeled and seeded (I use Delicata, but if you can’t find that, Butternut works too)
2 yellow onions
2 McIntosh apples, peeled and cored
3 tablespoons good olive oil
Kosher salt and freshly ground black pepper
2 to 4 cups chicken stock, preferably homemade
1/2 teaspoon good curry powder

Scallions, white and green parts, trimmed and sliced diagonally (sprinkled on top)

DIRECTIONS

Preheat the oven to 425 degrees F. Cut the butternut squash, onions and apples in 1-inch cubes. Place them on a sheet pan and toss with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Divide the squash mixture between 2 sheet pans and spread it in a single layer. Roast for 35 to 45 minutes, 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.

Recipe slightly modified from Barefoot Contessa Back to Basics.

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2 thoughts on “Roasted Squash Soup

  1. Delicata is my favorite winter squash! It usually doesn’t last very long in the stores here, because, as I’m sure you know, it doesn’t keep as long as the others. I haven’t made it into soup before, but I will try this. I like that this recipe doesn’t have fall spices in it. I don’t really like sweet soups, but with just the curry, I think I could go for this one. Does the apple make it sweetish, or does the curry tone that down?

    • I wouldn’t describe this soup as sweet, although when I asked my daughter, her reply was “a little bit sweet and savory.” So there you have it. I think the curry (and the salt and pepper) tones down the sweetness of the delicata. Lately I’ve started pouring my soup in a bowl of brown rice for a bit heartier meal. Enjoy!

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