I discovered Winter Squash Soup about two years ago, and couldn’t imagine why I had skipped over this entire region of the produce department for my entire adult life. I quickly discovered that the food blogosphere is so full of delicious squash soup recipes and I had never really been able to settle on one. The rich, but still understated flavor of squash seems to serve as the perfect palate for a wide host of other flavor combinations. Here’s my most recent foray into the wonderful world of squash soup. I’ve tried sauteing and steaming, but roasting catapults this soup to an entirely new level of deliciousness.
Total cook time: 75 minutes
- 1 large winter squash
- 1 tart apple such as granny smith
- 1 large yellow onion
- 2 whole cloves of garlic
- 3 Tbsp. olive oil
- 2 Tbsp. curry powder
- 1 tsp. salt
- 1 tsp. pepper
- 2 Tbsp. grated ginger root
- 6 cups vegetable stock
- Preheat oven to 375 degrees.
- Divide squash in half. Scrape out seeds, remove skin, and cut into one inch cubes.
- Place squash in a 13″ x 9″ baking pan along with peeled and cored apple, quartered onion and garlic cloves.
- Brush vegetables and with olice oil.
- Add curry, salt and pepper and roast for 40 minutes.
- Remove from oven and allow vegetables to cool for 10 minutes.
- Add vegetable/apple mixture to a food processor, and puree in batches along with 1 cup of vegetable stock.
- Transfer batches of pureed mixture to a large soup pot.
- Usine a plane grater, finely grate 2 tsp. of ginger to the top of the pureed soup mixture.
- Combine any remaining stock, depending on desired thickness.
- Reheat for 15 minutes.
- Add additional salt and pepper to taste.