Roasted Butternut Squash Soup And Curry Condiments

Name: Roasted Butternut Squash Soup And Curry Condiments
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 -4 lbs butternut squash, peeled and seeded; 2 yellow onions; 2 mcintosh apples, peeled and cored; 3 tablespoons olive oil; kosher salt & freshly ground black pepper; 2 -4 cups chicken stock, preferably homemade; 1/2 teaspoon good curry powder; condiments, for serving (optional); scallion, white and green parts, trimmed and sliced diagonally; sweetened flaked coconut, lightly toasted; roasted salted cashews, toasted and chopped; diced banana

Servings: persons

3 -4 lbs butternut squash, peeled and seeded
2 yellow onions
2 mcintosh apples, peeled and cored
3 tablespoons olive oil
kosher salt & freshly ground black pepper
2 -4 cups chicken stock, preferably homemade
1/2 teaspoon good curry powder
condiments, for serving (optional)
scallion, white and green parts, trimmed and sliced diagonally
sweetened flaked coconut, lightly toasted
roasted salted cashews, toasted and chopped
diced banana

1
Preheat the oven to 425 degrees F.
2
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.
3
Divide the squash mixture between 2 sheet pans and spread in a single layer.
4
Roast for 35 to 45 minutes, tossing occasionally, until very tender.
5
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.)
6
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.
7
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.

766

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 -4 lbs butternut squash, peeled and seeded, 2 yellow onions, 2 mcintosh apples, peeled and cored, 3 tablespoons olive oil, and more.

Yes, Roasted Butternut Squash Soup And Curry Condiments falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!