Roasted Butternut Squash and Apple Soup

Total Time
1hr 15mins
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.

Ingredients Nutrition

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.
Most Helpful

4 5

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!