ChatterRecipe of the Month December 2009

Roasted Butternut Squash Soup

© Mira Zaki

This recipe (courtesy of Ian Garten) suggests pre-roasting the butternut squash, which helps to bring out the sweetness. If you prefer not to do that, then you can just sauté the vegetables in some olive oil first and then cook them in the chicken stock before pureeing the soup. If you are vegetarian, use vegetable instead of chicken stock. Some of you may prefer to omit the apples altogether and just make the soup with the squash and the onions, but you might want to consider using freshly grated apple as a garnish.

3 – 4 lbs Butternut Squash (peeled & seeded)
2 yellow Onions
Apples (preferably McIntosh) (peeled & cored)
3 tablespoons Olive Oil
Salt Pepper
2 – 4 cups Chicken Stock (preferably home-made)
½ teaspoon Curry Powder

Preheat the oven to 425 degrees. Cut the squash, onions & apples into approximately one-inch cubes. Place them on one (or two) sheet pan(s), toss with olive oil, salt & pepper and roast until very tender for about 35 – 45 minutes, tossing occasionally. When the vegetables are done, you can either puree them in the food processor, or pass through a medium-blade food mill. Add some of the warm chicken stock to help puree the mixture. Place pureed vegetables and apples into a large pot and add enough chicken stock to make a thick consistency. Add the curry powder and season with some more salt & pepper to taste. Suggested garnishes: Freshly grated Apple, or some chopped Scallions. Other suggestions are diced Bananas, flaked & toasted Coconut, roasted & salted Cashews.

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