Prep 45 mins
Cook 30 mins
This recipe by chef Terry Conlan is a favorite fall and winter soup at the Lake Austin Spa Resort.
- 3 cups chopped seeded and peeled butternut squash
- 1 cup chopped onion
- 1 baking apple, cored and quartered (Macintosh, Jonathan or Granny Smith)
- 1⁄2 teaspoon canola oil
- 1 tablespoon minced fresh ginger
- 1 garlic clove, minced
- 6 cups vegetable stock, divided
- 1 tablespoon cornstarch
- 1 tablespoon curry powder
- 1⁄8 teaspoon cayenne pepper
- salt & freshly ground black pepper
- 1⁄2 cup evaporated skim milk
- 2 ounces reduced-fat cream cheese, cubed
- Combine squash, onion, apple and canola oil in a bowl; toss to coat.
- Arrange vegetables in a single layer on a baking sheet.
- Bake at 400F for 30 minutes.
- Remove roasted vegetables to a blender or food processor and add ginger, garlic and about 1 1/2 cups of the stock; purée, adding more stock if necessary.
- Use a little of remaining stock to deglaze the baking sheet; pour into a large soup pot over medium heat.
- Combine 2 tablespoons of stock with cornstarch in a bowl and whisk until smooth.
- Toast curry powder in a dry skillet until it begins to give off a nutty fragrance.
- Add cornstarch mixture, curry powder, remaining stock, cayenne pepper, salt and pepper to soup pot.
- Cook until slightly thickened, stirring frequently.
- Reduce heat to a simmer and cook for 20 minutes.
- Add milk and cream cheese; heat through until the cheese melts.
- Correct seasonings.
- Serve hot, garnished with minced chives, if desired.
Yummy! Would have given it a 5 if it wasn't so spicy! I had the hubby make it while I was working. He says "a lot of chopping, a lot of cleaning" but I think he doesn't realize thats what cooking is! Lovely soup, I will make it again with less cayenne pepper!