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Butternut Squash and Curry Soup Recipe

Butternut Squash and Curry Soup

Interested in blending sweet and savory flavors? Follow Dessert Plate Design's lead and make a delicious butternut squash and curry soup.

I love the taste of sweet and savory mixed together in one dish. It all started with fries dipped in milkshakes (try it before you judge) and as my palate has grown up a bit, I've learned to appreciate the duo in more substantial plates. On another Barefoot Contessa marathon, I decided to test out one of the soup recipes to complement a rather chilly day. For the recipe I swapped out the McIntoshes for Galas, added a few sprigs of rosemary, left out the condiments (although I would make it next time with the coconut and cashews only), and let's be serious...traded the homemade chicken stock for the store bought carton. The entire meal was so low maintenance and the warm bowl of curry spiced sweet squash and apple soup came pretty close to topping my salty sweet milkshake treat.

Get her recipe and stunning step-by-step photos after the jump.

From Ina Garten via House Beautiful:

3 to 4 pounds butternut squash, peeled and seeded
2 yellow onions
2 McIntosh apples, peeled and cored
3 tablespoons good olive oil
Kosher salt
Freshly ground black pepper
2 to 3 cups homemade chicken stock
1/2 teaspoon good curry powder


• Scallions, trimmed and sliced diagonally
• Shredded coconut, lightly toasted
• Salted cashews, toasted and chopped
• Raisins
• Banana, diced

1. Preheat the oven to 425°F.

2. Cut the butternut squash, onions, and apples into 1-inch cubes. Place them on a sheet pan and toss with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 35 to 45 minutes, until very tender.

3. Meanwhile, heat the chicken stock until it's simmering. When the vegetables are done, place them in batches in a food mill fitted with the medium blade. Process and pour back into the pot. (Alternately, you can also place the roasted vegetables in a food processor fitted with the steel blade. Add some of the chicken stock and purée.) When all of the vegetables are processed, place them all in another pot and add enough chicken stock to make a thick soup. Add the curry powder, salt, and pepper to taste. Be sure you use enough salt and pepper to bring out the curry flavor. Serve hot with condiments on top of each serving.






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