Silky, slightly sweet, a touch hot. In short, perfect.
Roasted Butternut Squash Soup with Apples
Author: Sally Sampson
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
- Preheat the oven to 425 degrees.
- 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.
- 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
- Add the roasted squash, apples, stock, and wine and bring to a boil. Lower the heat to medium low and cook for 20 minutes.
- Transfer to a blender in batches and blend until smooth. Transfer to a container, cover, and refrigerate up to three days or serve immediately