Roasted Butternut Squash Soup and Curry Condiments

Name: Roasted Butternut Squash Soup and Curry Condiments
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 2 McIntosh apples, peeled and cored; 4 servings Diced banana; 1 kilograms butternut squash, peeled and seeded; 473 milliliters chicken stock, preferably homemade; 1 teaspoons good curry powder; 4 servings Kosher salt and freshly ground black pepper; 3 Tbsps good olive oil; 4 servings Roasted salted cashews, toasted and chopped; 4 servings Scallions, white and green parts, trimmed and sliced diagonally; 4 servings Flaked sweetened coconut, lightly toasted; 2 yellow onions

The recipe Roasted Butternut Squash Soup and Curry Condiments could satisfy your Indian craving in approximately 1 hour and 10 minutes. One serving contains 484 calories, 9g of protein, and 14g of fat. This recipe covers 32% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have chicken stock, onions, olive oil, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Autumn. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

Preheat the oven to 425 degrees F.

Equipment you will use

Oven

Cut the butternut squash, onions and apples in 1-inch cubes.

Ingredients you will need

Butternut Squash

Apple

Onion

Place them on a sheet pan and toss with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Divide the squash mixture between 2 sheet pans and spread it in a single layer. Roast for 35 to 45 minutes, until very tender.

Ingredients you will need

Olive Oil

Pepper

Spread

Squash

Salt

Equipment you will use

Frying Pan

Meanwhile, heat the chicken stock to a simmer. When the vegetables are done, put them through a food mill fitted with the medium blade. (Alternatively, you can place the roasted vegetables in batches in a food processor fitted with the steel blade.

Ingredients you will need

Chicken Stock

Vegetable

Equipment you will use

Food Processor

Add some of the chicken stock and coarsely puree.) When all of the vegetables are processed, place them in a large pot and add enough chicken stock to make a thick soup.

Ingredients you will need

Chicken Stock

Vegetable

Soup

Equipment you will use

Pot

Add the curry powder, 1 teaspoon salt and 1/2 teaspoon pepper. Taste for seasonings to be sure there's enough salt and pepper to bring out the curry flavor. Reheat and serve hot with condiments either on the side or on top of each serving.

Ingredients you will need

Salt And Pepper

Curry Powder

Seasoning

Pepper

Salt

Photograph by Quentin Bacon

Ingredients you will need

Bacon

Equipment

Ingredients

Servings:

McIntosh apples, peeled and cored 4servings

Diced banana 1kilograms

butternut squash, peeled and seeded 473milliliters

chicken stock, preferably homemade 1teaspoons

good curry powder 4servings

Kosher salt and freshly ground black pepper 3Tbsps

good olive oil 4servings

Roasted salted cashews, toasted and chopped 4servings

Scallions, white and green parts, trimmed and sliced diagonally 4servings

Flaked sweetened coconut, lightly toasted 2

yellow onions

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Baron Herzog Chenin Blanc (OU Kosher) with a 4.1 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.