Butternut squash soup has always been one of our favorites. Our mom taught a few secrets to making the most flavorful butternut squash soup. She always added roasted apples into the mix for a little bit of sweet, tart flavor. She also added a little yellow curry to the soup for warmth and flavor. To this day, we still use her secrets for the best bowl of butternut squash soup.
Butternut Squash Soup
Servings 6
Ingredients
- 1 Medium/large butternut squash or 3 honeynut 2lbs 12 Oz
- 1 apple cut into 4 wedges, core removed
- 1 yellow onion cut into 4 wedges skin removed
- 1 sprig sage
- 2 tablespoon olive oil
- 1 1/4 teaspoon Salt 1/2 at roasting and 3/4 at end
- Pinch of pepper
- 1 cup chicken stock 240 ml
- ½ cup heavy cream 120 ml
- 1 teaspoon yellow curry paste or 1 teaspoon yellow curry powder
- 1/4 teaspoon paprika
- 1/4 teaspoon ground ginger
- 1/2 teaspoon cumin
Instructions
- Preheat the oven to 400 degrees
- Line a baking sheet with parchment paper and set aside
- Cut the squash in half and cut each half again. Deseed the squash
- Place the squash, apple, onion, and sage onto the prepared baking sheet (be sure to place the squash face down). Drizzle with olive oil and ½ teaspoon of salt. Cook for 40 mins or until the squash are soft, prick with a knife or fork to test for doneness
- Peel skin off squash and discard sage. Place all the remaining sheet tray contents into a large Dutch oven or pot. Add the remaining spices, chicken stock, and heavy cream. Purée with an immersion blender or in a blender until smooth.
- After blending, cook on low for 10 mins (at this step, you can also add more chicken stock for a less thick soup)
