Roasted Butternut Squash Soup
Adapted from Ina Garten
This is a great autumn or winter recipe. It is hearty and rich and extremely healthy, containing only a small bit of olive oil in the entire recipe.
Serves about 6
1 butternut squash
evoo (extra virgin olive oil)
4 cloves roasted garlic
1 t curry powder
½ t cinnamon and/or allspice
sour cream, optional for serving
1. Preheat oven to 425°F. Peel and deseed and core the squash, apple and onion. Cut into rough 1-inch chunks.
2. Place in large baking pan, drizzle with a couple tablespoons evoo, salt and pepper, and toss to coat. Bake ~35 minutes, stirring occasionally, until tender (=you can pierce it very easily with a fork or knife). Caramelization will have occurred and there should be some browning! Let cool a bit when done cooking.
4. Put purée in a big soup pot and add enough water (3 or so cups, depending on size of squash) to make a thick, soup-like consistency. Add spices and salt and pepper to taste and warm. Eat as is or topped with sour cream.