Roasted Butternut Squash Soup with Apples

Silky, slightly sweet, a touch hot. In short, perfect.

Roasted Butternut Squash Soup with Apples
Prep time: 
Cook time: 
Total time: 
Serves: 7 to 8 cups
  • 1 large butternut squash, peeled, seeded, and cubed
  • 1 Granny Smith apple, peeled, if desired, and cubed
  • 4 teaspoons olive oil
  • 1 Spanish onion, chopped
  • 2 garlic cloves, chopped
  • 2 teaspoons curry power
  • 1 teaspoon dried basil
  • 8 cups chicken or vegetable stock
  • ½ cup dry white wine
  1. Preheat the oven to 425 degrees.
  2. Rub the squash and apple cubes with 2 teaspoons of oil, and place on a sheet pan in the oven until the squash is browned and tender, about 40 minutes.
  3. Place a stockpot over medium heat and when it is hot, add the remaining 2 teaspoons olive oil. Add the onion, garlic, curry, and basil and cook until tender, about 10 to 15 minutes
  4. Add the roasted squash, apples, stock, and wine and bring to a boil. Lower the heat to medium low and cook for 20 minutes.
  5. Transfer to a blender in batches and blend until smooth. Transfer to a container, cover, and refrigerate up to three days or serve immediately