Roasted Butternut Squash Soup and Curry condiments

By norsegal8

Ingredients

• CONDIMENTS FOR SERVING:
• 3 to 4 pounds butternut squash, peeled and seeded
• 2 yellow onions
• 2 MacIntosh apples, peeled and cored
• 3 tablespoons good olive oil
• kosher salt
• black pepper
• 2 to 4 cups chicken stock
• 1/2 teaspoon curry powder
• scallions, white and green parts, trimmed and sliced diagonally
• flaked sweetened coconut, lightly toasted
• roasted salted cashews, toasted and chopped
• diced bananas

Details

Servings 4

Preparation

Step 1

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 until very tender.

Meanwhile heat the chicken stock to a simmer. When the vegetables are done, put them through a food mill fitted with the medium blade. (Alternately, you can put them 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 enough chicken stock to make a thick soup. Add the curry powder, 1 teaspoon salt and 1/2 teaspoon pepper. Taste for seasonings, and serve with condiments.