Name: Curried Butternut Squash Soup
Yield: Makes 8–10 Servings
Cuisine: United States
Ingredients: Butternut squash, 2, about 3 pounds total weight, halved lengthwise and seeded; Balsamic vinegar, 2 tablespoons; Canola oil, 3 tablespoons; Large Granny Smith apple, 1, peeled, halved, and cored; Reduced-sodium chicken broth, 6 cups; Curry powder, 1 tablespoon; Yellow onions, 2, quartered; Cayenne pepper to taste (optional); Ground cumin, 1 teaspoon; Half-and-half or plain yogurt, ½ cup; Salt and freshly ground black pepper; Walnut pieces for garnish (optional); Red pepper flakes for garnish (optional)

Preparation info

Makes
8–10
Servings

Difficulty
Easy

Appears in

Thanksgiving

By Lou Seibert Pappas

Published 2011

About

The subtle sweetness of apple and the exotic flavor of curry powder elevate this creamy soup. Roasting the fruit and vegetables gives them a caramelized taste and enriches the final result.

Ingredients

Canola oil, 3 tablespoons
Balsamic vinegar, 2 tablespoons
Butternut squash,

Method

Preheat the oven to 375°F. Line 2 rimmed baking sheets with aluminum foil.

In a small bowl, stir together the oil and vinegar. Brush the cut sides of the squash, the apple halves, and the onions with the oil mixture. Place the squash and apple halves, cut sides down, and the on