With Fall officially here, warm up with one of my favorite homemade soups. It is a take on the Barefoot Contessa’s recipe with a few adjustments to make it vegetarian and allergy-friendly. Squash and apples are in season, so hit up the Farmer’s Market for some local produce and make this easy, yummy, and super healthy soup.
Butternut Squash Soup
3 to 4 pounds butternut squash, peeled and seeded
2 yellow onions
2 McIntosh apples, peeled and cored (or any local varietal)
3 tablespoons good olive oil
Kosher salt and freshly ground black pepper
2 to 4 cups chicken stock, preferably homemade * can sub veggie broth
1/2 teaspoon good curry powder
Condiments for serving:
Scallions, white and green parts, trimmed and sliced diagonally
Roasted salted pumpkin seeds, toasted or Roasted salted cashews, toasted and chopped
Optional: Flaked sweetened coconut, lightly toasted (I don’t use because I don’t like coconut)
Preheat the oven to 425 degrees F.
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. (Alternatively, you can place the roasted vegetables 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 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 of choice either on the side or on top of each serving.