Roasted butternut soup
Ten days in to 2016. So far, so good. Grief and I have made a deal to move forward together. We will co-exist and be happy. In just 3 short months I will be marking the 5th anniversary of Will’s accident. Still hard to believe, but as a “functional” griever I have learned to adapt and move on. It doesn’t mean the pain in my heart is any less, but that I will get up every day and hope for the best. The good and the bad will simply co-exist. My new year plan is simple. No resolutions. No bucket-list. Just keep it all on an even keel and always, always, always hope for the best out of myself and for good things for those around me.Print
1 large butternut squash, peeled, seeded, cut into 1-inch pieces (7 to 8 cups)
2 onions, peeled, halved, quartered
2 honey crisp apples, cored, diced into 1-inch pieces (don’t peel)
ground black pepper
chicken broth (about 2 cups)
1½ teaspoons curry powder
Toppings: roasted cashews, diced apple, toasted coconut, sliced green onions
- Heat oven 400F. Place butternut squash, onions and apples on large, rimmed sheet pan. Drizzle with just enough olive oil to coat it all. Sprinkle with kosher salt (good two pinches) and ground black pepper. Give the whole pan a shake so things spread out into an even layer. Roast for 45 minutes, turning mixture every 10 to 15 minutes.
- The squash will be tender and you will have some caramelized brown areas, but not a lot of that. Dump it all into a blender with 1 cup of chicken broth and the curry powder. Blend adding additional broth to arrive at desired consistency.
- If you have a Vitamix (I am so madly in love with this machine) use the soup setting and your soup will be piping hot out of the blender. If using a standard blender gently re-heat the soup on the stove-top. Serve with your favorite toppings.
- Category: soup
- Method: oven/blender
Keywords: butternut squash, apples, stews, roasted, creamy, lunch, dinner