- Prep time
- 20 minutes PT20M
- Cook time
- 45–50 minutes PT50M
- 6–8 servings
Warm and hearty, this butternut squash soup will keep you feeling cozy with a kick of curry powder.
- 2 medium butternut squashes
- 1½–2 quarts vegetable stock
- 2 ounces unsalted butter
- 1 yellow onion, diced
- 3 tablespoons Madras curry powder
- 2 Granny Smith apples, peeled, cored and diced
- 1 tablespoon fresh thyme, chopped fine
- 1 tablespoon fresh rosemary, chopped fine
- 1 tablespoon fresh marjoram, chopped fine
- Kosher or sea salt, to taste
- 3 tablespoons honey
Preheat oven to 400ºF.
Place both butternut squashes whole on a sheet pan, prick with a fork and bake in the oven for 45 minutes until fully cooked. Let squashes cool. Cut each squash in half, remove seeds and skin, and cut flesh into 2-inch chunks. Puree in a food processor until smooth. Pass puree through a fine mesh strainer and set aside.
Bring stock to a rolling boil, then lower heat to simmer.
In a separate 8-quart stock pot, melt butter over medium heat. Sauté onions until softened. Add the curry powder and sauté for 1 minute. Add the apples and cook for 2–3 minutes until the apples just begin to lose their firmness.
Add the butternut puree and then whisk in vegetable stock to your desired consistency. Once all the stock has been incorporated, whisk in the fresh herbs. Add salt, to taste. Place in serving bowl and drizzle with honey.
Techniques used in this recipe:
pureepuree: to process food (by mashing, straining, or chopping it very fine) in order to make it a smooth paste. Also, a product produced using this technique. dicedice: to cut ingredients into small cubes (1/4 inch for small, 1/3 inch for medium, 3/4 inch for large).
A classic white wine made famous in Burgundy, France, it's now grown all over the world. It takes oak well and is often fermented and aged in oak barrels. Full bodied, with rich flavors of vanilla, butter, green apple and tropical fruit (banana, pineapple).