I used Ina Garten's recipe and it came out great, but I would definitely do a few things differently next time. For example, instead of using scallions for garnishing, finely chopped chives and a dollop of creme fraiche would taste great!
I also think this soup is best eaten as soon as it's made, it was a hit at our Thanksgiving dinner!
Sorry I don't have any pics, was too busy eating all the delicious food!
Here's the recipe:
- 3 to 4 pounds butternut squash, peeled and seeded
- 2 yellow onions
- 2 McIntosh apples, peeled and cored
- 3 tablespoons good olive oil
- Kosher salt and freshly ground black pepper
- 2 to 4 cups chicken stock, preferably homemade (I use Tyler Florence's recipe, minus the turnips)
- 1/2 teaspoon good curry powder (I used less curry powder, like 1/4 teaspoon)
- Scallions, white and green parts, trimmed and sliced diagonally for the garnish
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 either on the side or on top of each serving.