Roasted Butternut Squash Soup and Curry Condiments

January 21, 2010 · 15 comments · Print This Post

in Dinner, Soups / Stews

A few months ago I won a giveaway on The Beholder blog for an amazon gift card that allowed me to finally fulfill my dream of owning a proper Cuisinart Food Processor. Previously CK and I were the not-so-proud owners of an absolutely horrible contraption that we bought out of necessity one afternoon at Target many moons ago. Sure it did the job, but not well and anytime you attempted to process a liquid it would gleefully spray the contents out of the absurd built-in salad shooter spout that you could never block off completely. Needless to say, many cooking hissy fits have commenced via this evil and constantly malfunctioning machine.

But my food processing strife is now thoroughly in the past. My kitchen with a Cuisinart has become a calm space that allowed me to quickly compose a delightful Roasted Butternut Squash soup without christening my counters or giving myself third-degree collateral damage burns.

Simplicity is the overarching theme of our weeknight dinner menus these days and this Ina Garten concoction absolutely fits that bill. After chopping up onions, apples, and squash I was free as a bird for the next 45 minutes – ample time to throw in a load of laundry, play with the cats, and help my sister with an essay. Then, while the processed soup ingredients were bubbling away in their pot of broth and curry powder I quickly prepped the toppings. I do have one warning for you: go easy on the raw scallions. Too many and you’ll really sour the while soup experience. Personally I’d opt for extra bananas instead. Bananas and curry were a completely new combination for me and the duo now ranks somewhere at the top of my list of “really super awesome” things.

Roasted Butternut Squash Soup and Curry Condiments
Recipe originally published by Ina Garten

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
1/2 teaspoon good curry powder

Condiments for serving:
Scallions, white and green parts, trimmed and sliced diagonally
Flaked sweetened coconut, lightly toasted
Roasted salted cashews, toasted and chopped
Diced banana

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.

{ 13 comments… read them below or add one }

1 Sarah January 21, 2010 at 8:44 am

Ooh, the whole banana thing does sound intriguing.
I will have to try this very soon!


2 Jennifer January 21, 2010 at 9:30 am

There are so many great flavors at play here. Don’t you just love finding inspiration from Ina’s recipes?


3 Bob January 21, 2010 at 11:47 am

Interesting soup, sounds tasty. Heh, not being able to afford a quality stand mixer is why I do everything by hand.


4 Valérie January 21, 2010 at 4:18 pm

Lovely soup, especially the original condiments! We have an old Cuisinart that’s literally as old as we are, but it still gets the job done – and it does it well!


5 Hänni January 21, 2010 at 5:44 pm

Congrats on the Cuisinart. They really are the best. And as to the soup–I’ve never done a squash soup with condiments. Cool idea. Banana + curry is new to me too. Is that a British variation?


6 Erin January 22, 2010 at 9:48 am

Hänni – I just googled “banana curry” and there are tons of recipes. It seems that Caribbean curries tend to use a lot of fruit. Good to know, right? I definitely have to try some more. It was a really stunning combo. Seriously.


7 jennywenny January 22, 2010 at 12:41 pm

Mmmm looks delicious, perfect for our strange san diego monsoon at the moment!

Bananas and curry seem quite british to me. My granny always used to serve her curry with bananas!

Love the idea of getting decent appliances, reminds me of when we finally caved and got a new washing machine. Wished we’d done that in the first place!


8 nicole spaz January 26, 2010 at 7:15 pm

bananas and curry is new to me but I imagine that would be quite good. Like a curried roasted banana served with rice and topped with some coconut. I love coconut and curry!! I imagine that would also be good on your soup.

congrats on your new purchase!!!! hoping to get a cusinart one day.


9 Sandy January 31, 2010 at 2:08 am

I love love love making butternut squash soup!! These are some really interesting condiments to include with it. I must try it out sometime. By the way, I LOVEEEEE your blog background, it’s soo cute!!


10 Kelly February 3, 2010 at 10:22 am

That looks so comforting. That plus a nice roaring fire would make for a perfect February night.


11 Cara February 11, 2010 at 11:44 am

This soup sounds fantastic! The toppings actually remind me of this amazing curry chicken salad from Judie’s restaurant in Amherst, MA. It had a yummy curry sauce, and bananas, coconut, cashews, raisins… total yum. So yeah, I’m all about bananas and curry!


12 Shannon February 14, 2010 at 11:47 am

i just watched this episode! definitely will be trying 🙂 horray for your new appliance!


13 Jackie February 21, 2010 at 9:18 pm

I made this for lunch today and decided to not go the curry route. Instead I used a healthy dash of cinnimon (as a balance to the apple) and come cumin for smokey depth. It was so yummy.

I love Ina!


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