Curried Butternut Squash Soup with Spiced Pepitas
Serves 4
This soup celebrates autumn flavors with roasted butternut squash and apple puree. It is punched up by the curry powder, which provides an aromatic fragrance, big flavor and noteworthy health benefits. In fact, research has suggested that curry has anti-inflammatory benefits and may even protect the brain from age related illnesses. This soup is sure to warm the heart, nourish the body and soothe the soul.
Ingredients
2 tablespoons canola oil
1 (2 1/2-pound) butternut squash, peeled, seeded* and cut into 1-inch cubes
2 medium sized apples (Granny Smith recommended), peeled, cored and cut into 1- inch cubes
Kosher salt
1 medium Vidalia or yellow onion, chopped
2 cloves garlic, minced
1-inch piece fresh ginger peeled and grated
8 cups unsalted or low-sodium chicken broth or vegetable broth
1.5 tablespoons curry powder
2 tablespoons maple syrup
Spiced pepitas or butternut squash seeds, for garnish (recipe below)
* If desired, clean and dry seeds for spiced butternut squash seeds. Recipe below.
Directions
Preheat oven to 425 degrees. Toss butternut squash and apples in 1 tablespoon of oil. Spread on a large baking sheet and roast in oven, turning occasionally, until squash and apples are soft, and just starting to turn brown. About 20 minutes.
Heat remaining 1 tablespoon of oil over medium heat in a 6-quart stockpot. Add onions, garlic, ginger and a pinch of salt, and saute until soft but not brown, about 6 to 7 minutes. Add the roasted squash, apples, broth, curry powder and a pinch of salt, and bring to a boil. Reduce heat and simmer for about 10-12 minutes. Remove from heat, stir in maple syrup and puree in a blender or food processor until smooth. Season with salt to taste.
Serve with spiced pepitas or butternut squash seeds as garnish.
