Food & Wine

THANKSGIVING MONTH: ROASTED BUTTERNUT SQUASH SOUP AND CURRY CONDIMENTS

It's November, the eating-est month of the year. In celebration of the approaching Thanksgiving holiday, we'll spend the month offering up recipes that would make nice, change-of-pace additions to your big meal. This first-course recipe comes from Food Network's Ina Garten, also known as The Barefoot Contessa. It was published in her 2008 book, "Barefoot Contessa: Back to Basics."

INGREDIENTS

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

2 to 4 cups chicken stock, preferably homemade

1/2 teaspoon good curry powder

For the condiments:

Scallions, white and green parts, trimmed and sliced diagonally

Flaked sweetened coconut, lightly toasted

Roasted salted cashews, toasted and chopped

Diced banana

DIRECTIONS

Preheat the oven to 425 degrees. Cut the butternut squash, onions and apples in 1-inch cubes. Place them on a sheet pan and toss with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Divide the squash mixture between 2 sheet pans and spread it in a single layer. Roast for 35 to 45 minutes, 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. Yields four servings.

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