This is another recipe from the book I received from my sister for Christmas, Barefoot Contessa’s Back to Basics. It’s title is a little funny to me because I wouldn’t say that all the recipes inside are that basic. At the same time, they are not at all difficult. Did I just contradict myself?
I think as time goes by and I invest in more cooking equipment, such as a larger food processor (definitely will buy someday for making baby food), a food mill, dutch oven, etc… I’ll be able to try more of the recipes from this book. In the meantime, I’ve been sifting through them and picking out the ones I’m able to do without needing the extra equipment.
This soup was a nice one to make, and calls for a food mill but alternatively a blender. I’ve got that! It was a very thick and flavorful soup, but almost too flavorful to have as our main dish. Next time I make it, I’ll serve as the side to a main entree.
I used a different brand of apples and left out some of the condiments since I didn’t have them on hand. My changes are noted below. Check out her book to get the original recipe.
Roasted Butternut Squash soup & Curry Condiments
3 to 4 pounds butternut squash, peeled and seeded
2 yellow onions
2 McIntosh apples, peeled and cored (I used Jonagold)
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 to 4 cups chicken stock
1/2 teaspoon curry powder
Condiments for Serving:
Flaked sweetened coconut, lightly toasted
Preheat the oven to 425 degrees.
Cut the butternut squash, onions, and apples into 1-inch cubes. Place them on a sheet pan and toss them with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Divide the squash mixture between 2 sheet pans and spread in a single layer. Roast for 35 to 45 minutes, tossing occasionally and switching racks, until very tender.
Meanwhile, heat the chicken stock to a simmer. When the vegetables are done, place them in batches in a blender or food processor fitted with a 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 enough chicken stock to make a thick soup. Add the curry powder, 1 teaspoon salt, and 1/2 teaspoon pepper. Taste for seasonings to be sure there’s enough salt and pepper to bring out the curry flavor. Reheat and serve hot with condiments either on the side or on top of each serving.
Adapted from Barefoot Contessa, Back to Basics