{"id":482,"date":"2011-11-09T20:41:40","date_gmt":"2011-11-09T20:41:40","guid":{"rendered":"http:\/\/mrsbutterfingers.com\/wp\/?p=482"},"modified":"2012-03-27T00:45:27","modified_gmt":"2012-03-27T00:45:27","slug":"roasted-butternut-squash-soup-curry-style","status":"publish","type":"post","link":"http:\/\/mrsbutterfingers.com\/?p=482","title":{"rendered":"ROASTED BUTTERNUT SQUASH SOUP … CURRY STYLE"},"content":{"rendered":"

ROASTED BUTTERNUT SQUASH SOUP WITH CURRY CONDIMENTS\u00a0\u00a0 … SERVES 4 TO 6<\/p>\n

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I have a pantry filled with all kinds of squash.\u00a0\u00a0 This cold, rainy November day called for soup with an exotic flavour.\u00a0 Roasting the vegetables before making the soup brings out the flavour and sweetness in the squash, apples, and onions.\u00a0 I served this soup for lunch the other day.\u00a0 It is so good everyone had two servings.\u00a0 Be bold and use the Thai Red Curry Paste.<\/p>\n

Preheat the oven for 425 degrees F.<\/p>\n

In a very large baking pan\u00a0 put 3-4 pounds\u00a0 butternut squash, peeled, seeded and cut into one inch cubes.\u00a0 Add 2 yellow onions coarsely chopped, two apples cubed\u00a0 (any kind but I like to use my son-in-law Micheal’s\u00a0 favorite apple Honey Crisps).\u00a0 Sprinkle generously with 3 tablespoons good olive oil, kosher salt, and fresh ground pepper.\u00a0 Toss the vegetables to coat with oil.\u00a0 Roast for 35 to 45 minutes, until very tender.\u00a0 Towards the end of your cooking time add 3-4 cloves of garlic.\u00a0 You want to add the garlic part way through the roasting as they burn easily.<\/p>\n

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When the vegetables are done puree in\u00a0 a deep stock pot.\u00a0 Use a hand-held immersion blender.\u00a0 Or, you use your food processor or a food mill.<\/p>\n

Heat 2 -3 cups of homemade chicken stock.\u00a0\u00a0\u00a0 Add l teaspoon (more or less) good curry powder, a sprinkle of red pepper flakes, 1 or 2 teaspoons of Thai Kitchen Red Curry Paste, and one can(400 ml) coconut milk\u00a0\u00a0 and enough chicken stock to make a thick soup.\u00a0 Season with salt and pepper and serve hot with a selection of condiments.<\/p>\n

CONDIMENTS:<\/p>\n

saut\u00e9ed sliced bananas,\u00a0\u00a0\u00a0\u00a0\u00a0 raisins plumped briefly in hot chicken stock, \u00a0 \u00a0\u00a0 salted cashews toasted and chopped, shredded coconut lightly toasted, \u00a0 \u00a0 scallions, trimmed and sliced diagonally.<\/p>\n

For easy reference this recipe is also to the right.\u00a0 Enjoy<\/p>\n

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ROASTED BUTTERNUT SQUASH SOUP … CURRY STYLE<\/span><\/span><\/td>\n\n
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Recipe Type: Soup<\/span><\/div>\n
Author: Mrs. Butterfingers<\/span><\/div>\n
Prep time: 40 mins<\/span><\/div>\n
Cook time: 15 mins<\/span><\/div>\n
Total time: 55 mins<\/span><\/div>\n
Serves: 4 – 6<\/span><\/div>\n
Roasting the vegetables before making the soup brings out the flavour and sweetness in the squash, apples, and onions.<\/span><\/div>\n
Ingredients<\/div>\n