Curried Butternut Squash Soup

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

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,

Americas
United States
Starter
Gluten-free
Spicy
Thanksgiving

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

Ingredients

Method

Photos