This soup is hearty enough for a meal—just add salad and crusty bread. It’s equally delicious made with Hubbard squash when you can find it! You can also get creative with toppings—a drizzle of olive oil, a sprinkling of pomegranate arils, and perhaps roasted and chopped nuts.
Ingredients
- One 2-pound butternut squash
- 3 tablespoons extra virgin olive oil, divided
- 1 large onion, diced
- 2 large carrots, trimmed and sliced
- 1 apple, such as Macoun or Gala, cut into chunks
- 3 scallions, trimmed and sliced
- 2 cups chicken broth, homemade or low-sodium, more as needed
- 2 tablespoons sherry
- 1 cup milk
- ½ teaspoon curry powder (optional)
- Freshly ground white pepper
Yields 4 servings
Directions
Step 1
Preheat your oven to 400°F. Slice the squash lengthwise and use a spoon to scoop out the seeds (you may roast them separately for a crunchy snack). Line a baking sheet with parchment paper and drizzle it with 1 tablespoon of the olive oil. Place the squash halves, cut side down, on the parchment and roast for one hour or until a knife tip easily pierces the flesh. Let the squash cool while you continue with the recipe.
Step 2
Heat a large skillet until hot—a few drops of water sprinkled on the pan will sizzle when it’s ready. Add the rest of the olive oil, the onions, carrots, apple, and scallions; slow-cook until soft but not browned. Add the sherry and cook for another 10 minutes.
Step 3
Peel the skin from the squash and cut the squash into chunks. Working in batches as needed, place the squash, the other cooked ingredients, and the broth in a blender and process until smooth. Transfer the soup to a large saucepan and heat through before serving. Season with the curry powder, if desired, and a few pinches of pepper.