Submitted by Jen Durant
This slightly spicy soup is my favorite squash soup. It’s a bit time consuming for a simple soup but well worth it. I suggest making it one day in advance to allow the flavors to meld. I like to be dress it up with a drizzle of crème fraîche or sour cream that has been loosened with a bit of filtered water and sprinkled with pepitas.
The original recipe calls for unpeeled buttercup squash, which is then peeled after cooling, but I usually use peeled butternut squash since it is more common and easy to peel in advance. The cooking times should be altered accordingly. Your squash should be slightly browned when done roasting.
YIELD: 6 servings
4 pounds of butternut squash, peeled, and cut into 1-inch cubes
Freshly ground black pepper, if desired
2 tablespoons butter
1 large onion, coarsely chopped
2 Courtland apples
2 teaspoons curry
1 teaspoon ground ginger
1 teaspoon sugar or honey
Pinch of cayenne pepper
7 cups water or chicken stock
1. Preheat oven to 450 degrees Fahrenheit.
2. Toss the cut squash in olive oil. Spread out on a rimmed baking sheet, then sprinkle with salt (and pepper, if using). Cover with tinfoil and roast in the oven for 35 to 45 minutes.
3. Remove the pan from the oven, and carefully remove the tinfoil. Return the pan to the oven and continue to roast for another 15 to 20 minutes until the squash is tender when pierced with a fork. If it browns too much, loosely cover with tinfoil. Remove and cool.
4. Melt the butter in a heavy stock pan. Add the onion and cook over medium heat for 10 minutes or until it softens. Meanwhile, peel, core, and chop the apples.
5. Add the apples, curry, ginger, sugar, cayenne pepper, and black pepper to the onions. Cook and stir often for 10 minutes.
6. Slowly add the water or broth (or a combination of both) and bring to a boil. Turn the heat to low and simmer for 20 to 30 minutes, until the apples are tender and breaking apart.
7. Remove the pan from the heat and purée the soup using an immersion blender. Alternatively, blend in small batches using a blender.
8. Warm the soup over low heat and adjust the seasonings to taste. Serve at once. Garnish with a drizzle of crème fraîche and pepitas, if desired.