Saturday, November 26, 2011
Roasted Butternut Squash Soup
Butternut Squash & Fresh Picked Apples= Fall
2-3 pounds of butternut squash, peeled, seeded and diced
1 tablespoon olive oil
3 leeks, sliced
1 carrot, diced
1 stalk celery, diced
1 tablespoon butter
1 1/2 teaspoon curry
3 honey crisp apples, peeled, cored and diced
1 quart chicken or vegetable broth
2 cups apple juice or apple cider
Garnish: toasted pepitas, creme fraiche, chopped Italian parsley
Preheat oven to 400F.
Line a pan with foil, sprinkle with olive oil and toss with butternut squash. Roast until tender (about 20 minutes).
In a large sauce pan, melt butter and saute leeks, carrot, celery and curry until leeks are soft. Add apples, broth and apple juice and cook until apples are tender and heated throughout. Season with salt and pepper.
Puree in blender and serve. This also keeps well overnight or can be frozen.
Top with garnish if desired.