Curried Butternut Squash and Apple Soup
This satisfying soup made with sweet, caramelized roasted butternut squash is finished on the stovetop, but the flavor is built in the oven.
Why This Recipe Works
While developing our Curried Butternut Squash and Apple Soup recipe, we found that peeled, cubed squash roasted faster than large halves and developed more flavorful browning. When roasting the squash, we boosted the oven temperature to guarantee consistently good caramelization as well as thorough cooking. Onions imparted a sharp taste that stole the thunder from the squash, so we switched to sweeter, milder shallots. Instead of starting the Curried Butternut Squash and Apple Soup’s base of chicken broth and vegetables on the stovetop, we reduced it in the oven: once the vegetables had browned, we added a bit of broth to deglaze the roasting pan and popped it back in the oven. Only after pureeing the soup in the blender did we turn on the stove and heat everything through. Finally, a pinch of curry powder added depth and maple syrup drew out even more of the squash’s sweetness in this Curried Butternut Squash and Apple Soup.
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