Roasted Butternut Squash and Apple Soup

Recipe by Impera_Magna
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement