RECIPE OF THE WEEK FROM THE STAFF AT HIGHFIELD HALL & GARDENS, TARA BURKE
Soup season is not over yet! This soup is easy and quick for those weekday nights you have not planned dinner. I have adapted this recipe from Ina Garten yet omitted the Curry and it did not affect the flavor at all. You should definitely plan to garnish this soup with any nuts, croutons or sliced scallions you may have in stock.
Roasted Butternut Squash Soup
For the Soup:
- 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
For the Condiments:
- 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 in 1-inch cubes.
- Place them on a sheet pan and toss with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper.
- Divide the squash mixture between 2 sheet pans and spread it in a single layer.
- Roast for 35 to 45 minutes, 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.