January seems to be the month of soups and smoothies. This soup takes time and preparation, but it is so worth it. What you will love is the slight sweetness from the apple and apple cider; then the robust flavor of the roasted butternut squash. I did not use curry as I didn’t have it on hand (and the soup came out fine). Next time I make this, I will try it with the curry seasoning, yet I will start out slow (maybe 1/2 teaspoon) and go from there. I have not really cooked with curry, so it will be a new experience for me.
As I mentioned, there is time involved in making this soup. If you make the entire recipe (I made half to try it), you will most likely have leftovers, which means additional meals and could also possible freeze for a later date. So, in the long run, it may save time!
Recipe adapted from: Ina Garten, from her cookbook, Barefoot Contessa Parties!
1 tablespoon unsalted butter
1 tablespoon olive oil
2 cups chopped yellow onions (I used two medium)
2 large butternut squash
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup water
1 cup good apple cider or juice
Gather your ingredients -
In a large stockpot, over low heat, heat the chopped onions in the butter and olive oil until translucent (about 15 minutes). Stir occasionally.
I added the chopped apples to the stockpot.
I decided to roast the butternut squash. Just slice in half, sprinkle with salt and pepper and place squash side down on a baking pan. Place in the oven at 400 degrees for about 25 minutes.
I placed the squash on parchment paper, but you could also just grease a baking pan with cooking spray.