Butternut Squash Soup

A perfectly fall soup. For those of you with abundant CSA shares, this is a great way to use your squash and apples. The apples make it a little sweet and the curry a little spicy.  I topped mine w. some grated apple and toasted butternut squash seeds.  You will need a food processor, a blender or a food mill.  According to America’s Test Kitchen, a blender is the best way to go— but as I don’t have one, I used a food processor.

Adapted from Ina, the Barefoot Contessa
3 to 4 pounds butternut squash (about 2 medium/small squash), peeled and seeded (save seeds for toasting)
2 yellow onions
2 apples (it says core and peel- but I did not bother peeling)
3 tablespoons olive oil
2-4 cups chicken broth (can substitute veg stock)
1/2 teaspoon curry powder (I used 1 teaspoon)
salt and pepper

Preheat oven to 425.
Chop butternut squash, onions and apples in 1-inch chunks.  Toss with olive oil, 1 teaspoon salt and 1/2 teaspoon pepper.  Split among 2 baking sheets- spreading vegetables in a single layer. Bake for 35-45 minutes until vegetables are very tender.  Meanwhile, heat stock to a simmer.  When vegetables are done, put them in food processor/blender/mill and add a couple ladles of stock.  Process in batches.  Add soup back into a pot.  Stir in a couple ladles of stock.  Let it absorb– and add some more– stopping when you have the consistency you want- should be a thick soup.  Add curry powder, 1 teaspoon salt and 1/2 teaspoon pepper.  Taste for seasonings, be sure there is enough salt to bring out curry flavor.  Can top w. a couple grates of apple.

To toast butternut squash seeds– place on baking sheet.  Add some olive oil and sprinkle liberally w. salt.  Toast for about 7 minutes.  While these taste good on the soup, I like to just to snack on them.