Roasted Butternut Squash and Apple Soup

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

• Ready In: 1 hr 15 mins
• 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.