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    You are in: Home / Recipes / Roasted Butternut Squash and Apple Soup Recipe
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    Roasted Butternut Squash and Apple Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    45 mins

    30 mins

    Impera_Magna's Note:

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

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    Units: US | Metric


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

    Ratings & Reviews:

    • on November 12, 2009


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Roasted Butternut Squash and Apple Soup

    Serving Size: 1 (81 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 53.3
    Calories from Fat 10
    Total Fat 1.1 g
    Saturated Fat 0.5 g
    Cholesterol 3.0 mg
    Sodium 28.6 mg
    Total Carbohydrate 9.6 g
    Dietary Fiber 1.3 g
    Sugars 3.7 g
    Protein 1.9 g

    The following items or measurements are not included:

    vegetable stock

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