Roasted Butternut Squash + Apple Soup (video) Recipe
Roasted Butternut Squash + Apple Soup (video)
Roasted Butternut Squash + Apple Soup
Comfort food.
Some say it exists. Others say there is no such thing.
Personally, I think it’s a very real experience.
Warm, rich, creamy soup on a cold day… that’s comforting. If only for a moment.
This soup will give you the same warm, comforting experience of those classics except instead of being soothed by butter and cream you will be greeted by a bowl of roasted fruits and vegetables. And I promise you, you will not feel like you are missing anything. Not one thing.
But don’t thank me for this recipe. This one is all Ina. You know, the brilliant Barefoot Contessa. I just adore her. And when I found this recipe I knew I didn’t need to change a thing except to make sure that it reaches as many kitchens as possible before the colder weather kicks in.
Roasted Butternut Squash + Apple Soup
This recipe is from Ina Garten. She is one of my top ten resources for simple, delicious, wholesome meals. This recipe is the perfect display of Ina's easy style in the kitchen. I just adore her!
Yield: Serves 4-6
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Ingredients:
- 3 lb. butternut squash, peeled, seeded and cut into chunks (about 8 cups)
- 2 tbsp. extra virgin olive oil
- 2 onions, chopped
- 2 apples, peeled, seeded and chopped
- 1 tsp. kosher salt
- ½ tsp. black pepper
- 4 low sodium, organic chicken broth
- ½ tsp. curry powder
Directions:
Preheat oven to 425.
Divide squash, onions and apples amongst two rimmed baking sheets. Drizzle one tablespoon of olive oil over each tray of fruit and veggies and seasons with salt and pepper. Gently toss all the ingredients together until they all have a light coating of olive oil and seasonings.
Roast for 30 minutes, flipping halfway through.
Once the ingredients cool to room temperature, put them in the blender (one tray at a time) and add two cups of chicken broth and ¼ tsp. curry powder. Blend for 30-60 seconds or until the soup is rich and creamy.
Pour into a large pot and repeat with the second tray.
Warm the soup over a medium-high heat until heated through. Adjust the seasonings and enjoy!
Makes 6 cups (4-6 servings).
Nutritional Analysis
Nutrients per cup: Calories: 146; Total Fat: 0.3g; Saturated Fat: 0.1g; Cholesterol: 0mg; Carbohydrate: 35.5g; Dietary Fiber: 6.2g; Sugars: 12.4g; Protein: 3.7g