Roasted Butternut Squash and Apple Soup

Submitted by Impera_Magna

"This recipe by chef Terry Conlan is a favorite fall and winter soup at the Lake Austin Spa Resort."

 

• Ready In: 1hr 15mins
• Ingredients: 13
• Serves: 12

ingredients

• 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

directions

1. Combine squash, onion, apple and canola oil in a bowl; toss to coat.
2. Arrange vegetables in a single layer on a baking sheet.
3. Bake at 400F for 30 minutes.
4. 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.
5. Use a little of remaining stock to deglaze the baking sheet; pour into a large soup pot over medium heat.
6. Combine 2 tablespoons of stock with cornstarch in a bowl and whisk until smooth.
7. Toast curry powder in a dry skillet until it begins to give off a nutty fragrance.
8. Add cornstarch mixture, curry powder, remaining stock, cayenne pepper, salt and pepper to soup pot.
9. Cook until slightly thickened, stirring frequently.
10. Reduce heat to a simmer and cook for 20 minutes.
11. Add milk and cream cheese; heat through until the cheese melts.
12. Correct seasonings.
13. Serve hot, garnished with minced chives, if desired.

Reviews

[lunabelle]

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!