Now that the winter cold has set in, I think it’s completely appropriate to hunker down with a nice bowl of soup. Or prep this on the weekend and save to reheat for an easy weeknight dinner.
It starts with a few roasted ingredients on a sheet pan:
It’s a simple, satisfying supper.
curried butternut squash soup
1 butternut squash, peeled, seeded and chopped into large chunks
1 apple, seeded and chopped into large chunks
1 onion, skin removed, roughly chopped
1 shallot, skin removed, chopped into small
2 Tbsp olive oil
1 tsp dried thyme
1 cup apple cider (or apple juice)*
2 cups chicken broth/stock
1 Tbsp curry powder
for spiced pepitas
1 cup raw pumpkin seeds
½ tsp cumin
½ tsp chili powder
pinch cayenne pepper (optional)
1 Tbsp olive oil
Greek yogurt or sour cream, for serving
Preheat oven to 425°F.
Roast the butternut squash, apple, onion, and shallot with a bit of olive oil, salt, pepper and thyme on a sheet pan until tender, about 45 minutes.
Meanwhile, in a skillet, combine pumpkin seeds, cumin, chili powder, cayenne pepper, olive oil, salt and pepper. Toast over medium heat, stirring frequently. Remove from heat.
Transfer roasted vegetables to a large Dutch oven, add curry powder apple cider, and chicken broth. Use an immersion blender to puree until completely smooth. (If you don’t have an immersion blender, blend the roasted vegetables in a blender or food processor until completely smooth. Then transfer to the Dutch oven and add curry powder, stock, and cider.) Heat over medium heat until hot.
Serve with a spoon of Greek yogurt and a sprinkling of spicy pepitas.
* If you don’t have apple cider or apple juice, it’s fine to use water or chicken broth.