Jan 28, 2010

Butternut Squash Soup!


Rain, rain, rain... that's how it is during wintertime here in PDX —but it's ok— perfect weather for making soups and yummy slow roasting things. A few weeks ago I was watching the food channel (shocker!) and Ina Garten made this Butternut Squash soup that looked SO easy and comforting I had to try it. 
I waited for the perfect super rainy day and got to work. It took me about 1 1/2 hrs start to finish, and half of that time it's just letting the veggies roast in the over.
Here is my adapted recipe:

Ingredients::
3 to 4 pounds butternut squash, peeled and seeded (about 1 big one)
2 yellow onions
2 McIntosh apples, peeled and cored (I got granny smith, still delish!)
3 tablespoons good olive oil
Kosher salt and freshly ground black pepper
About 4 cups chicken stock 
_1/2 teaspoon good curry powder



Directions:
_ Preheat the oven to 425 degrees F.
_ Cut the butternut squash, onions, and apples into 1-inch cubes. Place them on 2 sheet pans and toss them with the olive oil, salt and pepper. Spread in a single layer — you want them to roast and not steam (which can happen if you put too many in one pan). Roast for 35 to 40min, tossing occasionally.
_ Meanwhile, heat the chicken stock to a simmer. When the vegetables are done, dump them (in batches) in a food processor fitted with the steel blade. Add some of the chicken stock and coarsely puree. When all of the vegetables are processed, place them in a large pot and add the rest of the chicken stock (if you like it thicker add less). Add the curry powder,  salt and pepper to taste.


I served ours with spicy grilled shrimp and slices of toasted baguette. Sprinkle it with red pepper flakes and if you have, some sea salt, you'll love it. It makes about 8-10 servings so you'll have plenty of leftovers to share or eat later.




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