Ingredients
Scale
(See gluten-free adaptations in the Notes section at the bottom of the recipe.)
- 3 pounds (12 cups) peeled, seeded and cubed butternut squash (about 4 to 4 1/2 pounds whole squash), divided
- 2 tablespoons olive oil
- 1 1/2 teaspoons curry powder, divided
- 1/2 teaspoon onion powder
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons butter
- 2 medium yellow onions, chopped
- 1 tablespoon chopped fresh rosemary, or more to taste
- 6 cups chicken stock
- 1/2 apple, peeled, cored and chopped
- 1 cup half and half
- Garnish: 1/4 cup chopped roasted pecans
Instructions
- Preheat oven to 425 degrees.
- Arrange half of the squash in a single layer in a large roasting pan; toss with olive oil, 1/2 teaspoon curry powder and onion powder. Season to taste with salt and pepper. Roast squash about 25 to 35 minutes or until very soft. Cool slightly, then mash with a potato masher until smooth.
- In a large soup pot or Dutch oven, melt butter over medium heat. Add the chopped onion and rosemary; cook until the onion is soft. Add the remaining uncooked cubed squash, chicken stock, chopped apple and remaining curry powder. Bring to boil, reduce heat to medium-low and simmer about 30 to 40 minutes or until the squash is tender when tested with a fork. Add half and half, stirring until well blended. Remove from heat.
- Purée with an immersion blend or cool slightly and transfer to a blender in batches; purée until smooth. Return mixture to pan and reheat, if necessary. Stir in the mashed squash. Season to taste with salt and pepper.
- Serve warm; garnish with about 1 teaspoon chopped pecans per serving.
Notes
Gluten free: use gluten free chicken stock.
Make ahead: Soup can be made up to 2 days in advance, covered and refrigerated. Reheat over medium heat until hot.
- Category: Soups, first course, lunch entree