What’s For Dinner?
Roasted Butternut Squash and Apple Soup
(First star is lowest, fourth star is highest)
Roasting fruits and vegetables caramelizes their natural sugars, adding deeper flavors to this easy-to-prepare soup. You want the vegetables to roast until they are very soft, with bits of browning. The curry adds very subtle flavor. For more of a pronounced curry taste, increase the amount, or if you are not a fan, you can leave it out.
Hands on time: 20 minutes Total time: 1 hour Serves: 6
1 small butternut squash, peeled, seeded and cut into 1-inch chunks (about 4 to 5 cups)
1/2 pound carrots, peeled and cut into 1-inch chunks
1 onion, cut into 1-inch chunks
1 tablespoon vegetable oil
Salt and freshly ground black pepper
2 large Granny Smith apples, peeled, cored and cut into 2-inch chunks
1 teaspoon curry powder, or to taste
3 cups reduced-sodium chicken or vegetable broth, divided
1 to 2 cups apple cider or juice
Transfer mixture to a blender, add 2 cups broth and puree. Transfer to a stockpot, add remaining broth and bring to a boil. Reduce heat and stir in apple juice to taste and to desired consistency. Season with salt and pepper.