roasted butternut squash soup

my family came over for dinner today and to start i made a roasted butternut squash soup. i never cooked butternut squash before so it was fun to try something new.

when you cut into the butternut squash, it is hard but after roasting, it becomes very soft. the soup combines squash with apples and onions, and gives the soup a sweet flavor. seasoning it with pepper before roasting helps the peppery flavor come out in the soup. the curry flavor was light so i added more than the recipe called for.

for the condiments, the bananas on top reinforces the sweetness of the soup while the scallions brings a freshness to the soup. i’m not big on coconut so i omitted that on purpose. i forgot the nuts this time but next time i’ll give it a try. the soup is a nice starter for the meal to come!


For the soup

  • 3 to 4 pounds butternut squash, peeled and seeded
  • 2 yellow onions
  • 2 McIntosh apples, peeled and cored
  • 3 tablespoons extra virgin olive oil
  • ground black pepper
  • 2 to 4 cups no sodium chicken or vegetable stock
  • 1 tablespoon curry powder

Condiments for serving:

  • Scallions, white and green parts, trimmed and sliced diagonally
  • Flaked sweetened coconut, lightly toasted, optional
  • Roasted salted cashews, toasted and chopped
  • Diced banana


Preheat the oven to 425 degrees F.

Cut the butternut squash, onions, and apples into 1-inch cubes. Place them on a sheet pan and toss them with the olive oil and 1/2 teaspoon pepper. Divide the squash mixture between 2 sheet pans and spread in a single layer. Roast for 35 to 45 minutes, tossing occasionally, until very tender.

Meanwhile, heat the 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 stock and coarsely puree.)

When all of the vegetables are processed, place them in a large pot and add enough stock to make a thick soup. Add the curry powder and 1/2 teaspoon pepper. 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.

original recipe from Barefoot Contessa: Roasted Butternut Squash Soup and Curry Condiments

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