A Fall favorite to die for: Curried Butternut Squash Soup!

This is one of those go-to recipes that I keep coming back to in the fall because I love it SO MUCH!  The ingredients, cook times, and process are all burned into my retina's from making it so often, similar to my mothers famous Pasta Salad recipe.  That dish is something people rave about when we take it to cookouts in the summer (if you're lucky, I'll post that for you come summer 2015!)  I received this recipe from a friend in PA, so I can't take credit for the awesomeness of the soup.  But, I wanted to share it with everyone so you too can add this easy recipe to your fall arsenal!

So, here is what you need:

Ingredients:

·         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

·         4 cups vegetable stock, preferably homemade

·         1/2 teaspoon good curry powder

Cooking Directions:

First, you need to preheat the oven to 425 degrees - or if you're slow at peeling and cutting things, just wait and do it when you're close to being ready :)

Then, peel the squash and apples, remove the seeds, and cut the squash, apples, and onions into 1-inch cubes.  I like to put everything in a bowl and toss with the olive oil, 1 teaspoon salt, and some cracked pepper.  Next, place it on sheet pans (I recommend putting some foil down) dividing the mixture onto two pans and spread in a single layer, roasting for 35-45 minutes, tossing occasionally, until very tender.

Squash and apples peeled - time to cut them up!

While your mixture is roasting in the oven, heat 2-3 cups of the veggie stock in a pot.  When the veggies are done roasting, put them through a food processor, food mill, or a Vitamix (Love it!) adding some remaining stock to coarsely puree the mixture.  This may need to be done in a few batches to make the processing easier and faster.  I usually do 2-3 batches in my Vitamix.

Add the pureed batches to the heated stock, mixing well to combine the liquid with the pureed veggies into a thick soup.  While you are getting the consistency of the soup to your preference, heat a small pan and throw in some sweetened coconut flakes.  Toast them on a medium heat for a few minutes until browned and crispy.

Finally, add the curry powder, 1 teaspoon salt, and some more cracked pepper.  I like to add more curry than the recipe calls for, just b/c I LOVE curry - I'll usually do a full teaspoon+.  Taste your masterpiece for seasonings to be sure there's enough salt and pepper to bring out the curry flavor.

Pour into bowls, top with your toasted coconut flakes, and viola!  Soup goodness!  A few other options for toppings are sliced scallions, chopped roasted cashews, or sliced banana.  Get creative with what you like best!

Final product:  Curried butternut squash soup with toasted coconut flakes

I hope you find this recipe as delicious as I have.  It's simple with minimal ingredients, no added sugar (minus the coconut), and easy to vary to your taste preference.  So tell me if you make this and what you think!!

Happy cooking & eating :)

Chandra