Fall

Roasted Butternut Squash Soup

Name: Roasted Butternut Squash Soup
Yield: Serves 4
Ingredients: 1 butternut squash; 2 carrots; 1/4 medium onion; 1 apple; 1 teaspoon olive oil; 1/8 teaspoon curry powder...may need additional for taste; 1/8 teaspoon fresh grated ginger; salt and pepper to taste; 3 cups chicken broth; 1 sprig dried sage

by: Judi Bates

November 10, 2016

1 Ratings

Photo by Judi Bates

Serves 4

Jump to Recipe

Author Notes

Had a squash sitting for weeks on my counter. Read a few recipes and came up with this version. I never realized these squashes last forever! BTW this recipe is figure friendly —Judi Bates

Ingredients

1 butternut squash
2 carrots
¹/₄ medium onion
1 apple
1 teaspoon olive oil
¹/₈ teaspoon curry powder...may need additional for taste
¹/₈ teaspoon fresh grated ginger
salt and pepper to taste
3 cups chicken broth
1 sprig dried sage

Directions

Split the squash in half lengthwise with a sharp knife
Cut carrots in half lengthwise
Peel and core apple and slice
slice onion
smear cut side of squash and carrots with the olive oil then dust with curry powder
place squash and carrots in 375 degree oven on baking sheet for 30 minutes then add apple slices and onion for another 15 minutes
Place all roasted ingredients into a food processor and process on high for about 30 seconds or until all is smooth.
Add the cooled chicken broth a cup at a time until smooth.
Add the grated ginger at the end and season additionally to taste with additional Curry powder, salt and pepper
For company may drizzle with a little cream or olive oil when serving

Tags:

See what other Food52ers are saying.

More Great Recipes

Miso & Butternut Squash Pasta