Tuesday, December 21, 2010

For a Cold Night In: Curried Butternut Squash and Apple Soup

I have recently come home from college for winter break and thus far that has meant sleeping and watching TV and not doing too much else. Today, however, I woke up with the urge to cook. I went to whole foods and bought the ingredients I needed, and when I got home I began a cooking frenzy with my beautiful puppy loyally by my side. I only took 2 short breaks. The first to watch part of Twilight: Eclipse with my sister (please refrain from passing judgement on my movie choice) and the second to go to the orthodontist. Since its cold outside, though not near as cold as DC, and all I want to do is watch christmas movies, my mom and I decided soups would be fun to make. This was he first one and it is really tasty. It is hearty and just the right amount of spice, perfect for a dark winter evening.

Curried Butternut Squash and Apple Soup

3 1/2 pound cubed butternut squash (1-inch cubes)
1 1/2 sweet onions
2 McIntosh apples
3 tablespoons olive oil
celtic sea salt
4 cups chicken stock
3 teaspoons Thai red curry paste

First, preheat the oven to 425 degrees F. This will be for roasting the squash, apple, and onion.

Next, cut the squash, apples, and onions into 1 inch cubes. Place all three on a baking sheet and sprinkle with the olive oil, salt, and pepper. Toss so that everything is evenly coated. Now you will want to spread this mixture out onto two baking sheets lightly coated with cooking spray so that the vegetable mixture is in thin layer on the sheets. Roast this for about 35 minutes.

When it is done roasting, scrape it off the pan and place it in a large pot. Add a little bit of the chicken stock over medium-low heat and mix with an immersion blender. If you do not have one, you can do these next steps in a blender or food processor. Once you have mixed up the squash until it is pureed. Add more stock and blend again. Keep doing this a little bit at a time until all of the stock is incorporated. At this point, add in the curry paste, 1 teaspoon salt, and 1/2 teaspoon pepper. Mix again so that it is all evenly distributed. Mix until it is a creamy, thick soup and is evenly colored. Keep over heat until it is warm and then place in individual bowls.

To garnish you can ad a couple sprigs of rosemary or homemade croutons.

To make the croutons you can melt vegan butter (such as Earth Balance) and mix in garlic powder. Then drizzle this over cubes of gluten free bread and bake in the oven for 10 minutes. Then turn the oven to broil and let the bread crisp for a minute or two, watching it carefully so that it doesn't burn.

I hope you enjoy the soup! And look forward to more fantastic soup recipes coming in the near future :-)

1 comment:

  1. Congrats on finishing your semester! I'm also on winter break...and sleeping in has to be one of life's biggest blessings.

    This soup looks so fantastic and flavorful! I'm a big fan of soups in a pinch, and this seems to fit the bill. Yum!