Friday, May 14, 2010
Most of you know I make a huge pot of veggie soup every week. And I use to make a big variety of soups but never made butternut soup. In fact I never even tasted it until a couple of months ago.We had went to a nice restaurant and that was the soup.They brought us a sample and it was good.
I was watching Ina Garden on the food network and she was making a roasted butternut squash soup. I put it in back of my mind to get it off web site. But forgot until the other day so I went and got it. It turned out super good.Not as low cal as my veggie soup but a nice treat.
I made it eactly as she said except I used my immersion blender.I wrote everything on the recipe. You do need to keep track of your calories if you make it as the calories will vary according to size of stuff you used.
So here it is.
Roasted Butternut Squash Soup and Curry Condiments 2008, Barefoot Contessa Back to Basics, All Rights Reserved
Prep Time: 15 min Cook Time: 1 hr 0 min Level: Easy Serves: 4 to 6 servings
Aprox 128 cal per cup. Count your calories as you make it as it could be less or more than this. I ended up with about 7.5 cups
• 3 to 4 pounds butternut squash, peeled and seeded
• 2 yellow onions
• 2 McIntosh apples, peeled and cored
• 3 tablespoons good olive oil
• Kosher salt and freshly ground black pepper ( I used regular salt )
• 2 to 4 cups chicken stock, preferably homemade (I used canned)
• 1/2 teaspoon good curry powder ( I don’t know what good curry is. I used the jar I had in my spices)
Preheat the oven to 425 degrees F.
Cut the butternut squash, onions, and apples into 1-inch cubes. Place them on a sheet pan and toss them with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Divide the squash mixture between 2 sheet pans and spread in a single layer. Roast for 35 to 45 minutes, tossing occasionally, until very tender.
Meanwhile, heat the chicken stock to a simmer. When the vegetables are done, put them through a food mill fitted with the medium blade. (Alternatively, you can place the roasted vegetables in batches in a food processor fitted with the steel blade. Add some of the chicken stock and coarsely puree.) When all of the vegetables are processed, place them in a large pot and add enough chicken stock to make a thick soup. Add the curry powder, 1 teaspoon salt, and 1/2 teaspoon pepper. Taste for seasonings to be sure there's enough salt and pepper to bring out the curry flavor. Reheat and serve hot with condiments either on the side or on top of each serving.
*********After veggies were done I put 3 cups of chicken broth in a large pot and then added all the veggies. I then used my immersion blender and blended til all were smooth. Added curry and extra salt and pepper. If you like a thicker soup start with 2 cups of broth and add more after everything is blended to thickness you like. This was easier than using a processor and then having to put in pot.I did it all in the soup pot.*********
Condiments for serving: I didn’t use any of this . I just added a dab of butter to soup in my bowl
Ina put a small amount of all the condiments on hers but It didn’t sound good to me. You can decide if you want to add any of them
• Scallions, white and green parts, trimmed and sliced diagonally
• Flaked sweetened coconut, lightly toasted
• Roasted salted cashews, toasted and chopped
• Diced banana
Printed from FoodNetwork.com on Fri May 14 2010
© 2010 Scripps Networks, LLC. All Rights Reserved
PS The veggies tasted good when roasted so could also cook this and serve as is for a side dish