Thanksgiving is here. I can’t believe it. I am so not ready. I’ve lost the count of calendar days. Literally. Thankfully, for a good reason. My cookbooks arrived in Los Angeles and I am shipping all the pre-orders away. This is, perhaps, the most exciting part of my book publishing adventure, because you guys can soon (some already can) cook from my book! I have been receiving so many positive reviews already. It blows my mind. Still can’t wrap my head around this. Did I write a cookbook? Maybe I did. Somebody pinch me.
Anyway. While I was buried in packaging, I disappeared from the blog for a while. And when I was finally ready to re-emerge today, I realized that I made this delicious roasted curried butternut squash soup a while ago and shamelessly had not shared the recipe with you guys. Because this is one recipe worth sharing.
So, here it comes, while you may be looking for that last-minute butternut squash-something recipe for your Thanksgiving table, this might be the one. Try it. So so good! Roasted to a fork-tender perfection, the butternut squash pairs beautifully with a hidden gem—apples, also roasted. The apples add a very peculiar tang to the soup. When you eat the soup, you can’t guess what it is, this tang, but it is so there, making the soup pleasantly refreshing on the palate. And a pinch of curry stirred into the depth of this luscious soup—amazing taste! Hope you get to try it.
And Happy Thanksgiving to all of you, my friends! I am so grateful for the readers like you! Thank you!
Curried Roasted Butternut Squash Soup
Serves 4 to 6
2 pounds (1 kg) butternut squash, halved lengthwise, peeled, seeded, and cut into medium-size chunks
2 tablespoons olive oil
2 Granny Smith apples (each weighing about 6 ounces / 170 g), halved lengthwise and cored
4 tablespoons olive oil or unsalted butter, for frying the onion
1 medium onion, finely chopped (about 1 cup)
4 cups homemade chicken broth or canned organic chicken broth (can substitute water)
3/4 cups heavy cream
Pinch of nutmeg
Pinch of curry powder (adjust to taste)
Ground black pepper
Chopped chives, for the garnish (can substitute any other herb available to you)
Preheat the oven to 350ºF (175ºC).
Place the butternut squash on a large rimmed or rimless baking pan. Drizzle the olive oil on top and toss with your hands to coat the cubes with the oil. Spread the cubes in a single layer on the pan. (Alternatively, you can toss the squash with olive oil in a medium mixing bowl, then arrange the cubes on the pan). Place the apples halves, cut size down, on the same baking pan. Roast for about 30 minutes, or until the flesh of the butternut squash and apples is fork-tender. Note that you may remove the apples from the oven a little earlier than the butternut squash, as apple cooks faster. It is ok if the apples collapse completely—you will puree the flesh anyway.
While the butternut squash and apple are baking, separately, in a medium frying pan, heat the oil or butter over medium heat. Add the onion and cook, stirring occasionally, until light golden, about 10 minutes. Remove from the heat.
Scrape the flesh of the roasted apples and discard the skins. Place the roasted butternut squash cubes, apple flesh, and fried onion (with the cooking oil in the pan) in a food processor and process to a smooth puree.
Transfer the puree to a medium saucepan. Add the chicken stock, heavy cream, nutmeg, and curry powder. Bring to a boil over medium heat, then reduce the heat to low and simmer the soup for 10 minutes. Season with salt and pepper to taste. If the soup is thick to your liking, loosen it with some broth or water, and bring to a boil again. Ladle into serving bowls, garnish with chives, and serve.