Roasted Butternut Squash Soup with Curry
Votes: 1
Time: 1 hour 10 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
What makes Ina Garten's pumpkin and apple curry soup unique is that she adds fresh green onions, sweet coconut flakes, and cashews to the dressing.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
For the soup:
- 1.3 - 1.8 kg peeled butternut squash
- 2 onions
- 2 peeled McIntosh apples
- 3 tbsp good quality olive oil
- Coarse salt and freshly ground black pepper
- 2-4 cups of chicken broth, preferably homemade
- 1/2 tsp curry powder good quality
For filling:
- Green onions, white and green parts (remove wilted parts and slice diagonally into rings)
- Lightly toasted sweet coconut flakes
- Roasted and chopped salted cashew nuts
- Banana pieces
We recommend
Recipes with similar ingredients: butternut squash, apples, onions, green onions, curry, cashew nuts, coconut flakes, bananas
Cooking the dish according to the recipe:
- Preheat oven to 220°C.
Cut the butternut squash, onion, and apples into 2.5cm cubes. Place them on a baking sheet and toss with olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
Spread the pumpkin mixture in a single layer on 2 baking sheets. Bake for 35-40 minutes, until the vegetables are completely softened. - Meanwhile, bring the chicken broth to a boil. When the vegetables are done, pass them through a sieve fitted with a medium blade. (You can also puree the roasted vegetables in batches in a food processor fitted with a blade attachment.)
Add a little chicken broth and blend until a smooth puree with small chunks remains.) Once all the vegetables have been pureed, transfer them to a large saucepan and add enough chicken broth to make a thick, creamy soup.
Add curry powder, 1 teaspoon salt, and 1/2 teaspoon pepper. Taste to check if the soup has enough salt and pepper to bring out the curry flavor. Reheat and serve the pureed soup hot with the seasonings, drizzling them over each serving or serving separately.
Categories:
recipe / Dinner / Soups / Creamy soups / / Pumpkin dishes / Pumpkin soups / Ina Garten / The Barefoot Countess
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