Roasted Butternut Squash Soup

Butternut Squash SoupI love to make butternut squash soup in the fall. The sweet, nutty flavor of butternut squash is so comforting on a cold and rainy day!

I was recently given a copy of barefoot contessa: back to basics written by one of my cooking role models, Ina Garten, and was flipping through it recently when I came across her recipe for roasted butternut squash soup & curry condiments. I was intrigued by the interesting condiments Ina uses to garnish this soup and decided to try out the recipe (with a few tweaks of my own, of course).

The soup came out really well! This is the first time I’ve included apples in a soup. I was pleasantly surprised with what they added to the overall flavor. Follow the hyperlink above for Ina’s recipe.

Here is my version:


3-4 lbs Butternut squash, peeled, seeded and cut into 1-in squares

2 Yellow onions, cut into 1-in pieces

2 Gala apples, peeled, cored and cut into 1-in squares

3 Tbsp Extra virgin olive oil


Fresh ground black pepper

4 C Chicken stock

1 tsp Curry powder

1-2 Scallions, chopped diagonally

1/4 C Roasted salted cashews, toasted and coarsely chopped

1/2 Banana, diced

1/4 C Swiss cheese, grated


Condiments: Roasted butternut squash soup1. Preheat oven to 425 degrees Fahrenheit.

2. Cover 2 sheet pans with parchment paper. Divide butternut squash, onions and apples between sheet pans and toss with the olive oil, 1 tsp salt and 1/2 tsp freshly ground black pepper.

3. Roast for 45-55 minutes, until tender.

4. While the vegetables are roasting, prepare the soup’s condiments (pictured left).

5. When the vegetables are finished roasting, place them in medium to large pot and add chicken stock. With a hand blender, puree the vegetables (be careful not to splash!). If needed, transfer soup to a stand blender for a finer puree.

6. Turn on the heat under the stock pot and bring soup to a simmer. Add in curry powder, 1 tsp salt and another 1/2 tsp freshly ground black pepper. Continue to season to taste.

7. Serve with a combination of condiments, or let folks choose their own.

Note that while Ina Garten recommends toasted coconut for the soup, I really like to serve with Swiss cheese. My father-in-law makes an excellent carrot potato soup (will share that recipe someday!) and serves with grated Swiss cheese as a garnish. I love it so much that I wanted to eat that with this soup as well. To each his own – try whatever toppings you like!


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