It’s butternut squash season, and instead of our usual favorites (see here and here), I felt like trying something different. This curried butternut soup with condiments, is just such a thing. This recipe is one I adjusted from an Ina Garten idea in her Back to Basics cookbook.
The way I served it up, it reminds me of a hot smoothie bowl, for the combinations of the add ons are as essential as the base.
This is easy to make and fun to eat! And it is both vegetarian and vegan.
Curried Butternut Squash Soup with Condiments
3 pounds butternut squash, peeled and seeded, and cut in 1 inch chunks
1 large onion, peeled and cut in 1 inch chunks
2 flavorful apples, peeled, cored, and cut into 1 inch chunks
3 tablespoons olive oil
sea salt and freshly ground pepper
4 cups vegetable stock
1/2 teaspoon curry powder
1 banana per serving, sliced
scallions, trimmed and sliced
Preheat oven to 425ºF
Toss the butternut squash, apples, and onion in the olive oil, with 1 teaspoon of salt, and a 1/2 teaspoon of pepper. Divide between two sheet pans and spread into a single layer. Roast for 45 minutes, stirring occasionally.
Once roasted, place them in a food processor or blender with the stock, and puree. Add the curry powder, another teaspoon of salt, and another 1/2 teaspoon of pepper.
Serve hot with the condiments, as shown.