Butternut Curry Soup

I've really been missing my East Coast Roots this Fall. Wishing I could see the leaves change colors and waiting for the temperatures to cool down enough to be able to wear a scarf, or even long sleeves.

If it doesn't feel like fall outside, at least I can make it smell like fall inside - so I roasted up some veggies and made this delicious soup.



I was inspired by this recipe by Ina Garten, but I made a few changes. Not because I think I can improve in any way on what the Contessa has created, but mostly because I didn't have all the required ingredients on hand, plus I had a few more I wanted to include.


The vegetables were gathered up from the the fridge, peeled, cubed, tossed with olive oil and seasoned with salt and pepper. Then roasted in a 425 degree oven about 45 minutes or until tender.

After roasting, I pureed the vegetables with a stick blender (one of my favorite tools) along with some spices (curry powder, toasted onion powder, and garlic salt) adding chicken stock and a little heavy cream.


I get most of my spices from Penzeys. I used to order them on-line, or from their catalog, but now I live in a city where they actually have a retail store - I'm like a kid in a candy store. I never knew there were so many versions of even the basic spices, and they do a fantastic job navigating you through what could be an overwhelming spice journey. Not to mention they have wonderful recipes in their catalog.


When the soup was done, we added a few condiments - chopped peanuts, cilantro and toasted coconut.
I'm definitely feeling a bit more like Fall now.

Roasted Butternut Curry Soup

2 butternut squash, peeled, seeded and cut into cubes

1 sweet potato, peeled and cut into cubes

1 head cauliflower, cut into cubes

2 apples (your choice) peeled, cored and cut into cubes

1 red onion, peeled and cut into cubes

4 cups chicken stock

1/2 cup heavy cream

1/2 teaspoon curry powder

1/4 teaspoon toasted onion powder

1/4 teaspoon garlic salt

olive oil, kosher salt, fresh ground pepper

Toss vegetables in olive oil and season with salt and pepper. Spread vegetable on a sheet pan and roast in a 425 degree oven for 45 minutes or until tender. Allow to cool slightly. Place roasted vegetables in a soup pot and add part of the chicken stock. Puree with a stick blender, adding the rest of the chicken stock until desired consistency. Add curry, onion and garlic powder/salt and continue to blend. Add more salt and pepper if needed. Bring to a boil and reduce heat to a simmer. Add heavy cream and stir until combined. Served with your choice of chopped condiments (coconut, green onions, cilantro, cashews, peanuts).

Disclaimer: I don't usually measure or keep track when I cook, so quantities are approximate to the best of my recollection. Go with your instincts and toss in what you like - including a little love!