Soup That Warm Your Heart During Cold Night....

I never really like soup until winter time comes, and this is one of my favorite soup during fall/winter time. To me the taste like across of banana and sweet potato. And I like it ! It is rich, creamy and sweet but not overly sweet. Do you know that pumpkin is in the Squash family ? Please read this !

I have been wanting to make this soup since last week. So I finally made it for the first time tonight. It is delicious and very easy to make.

Recipee

For the soup :

- 3 to 4 pounds butternut squash, peeled

 and seeded

- 2 yellow onion

- 2 McIntosh apples, peeled and cored

- 3 tablespoons olive oil

- Kosher salt and freshly ground black pepper

- 2 to 4 cups chicken stock, preferably

- homemade

- 1/2 teaspoon curry powder

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 deg. F. 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 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 the curry flavor. Reheat and serve hot with condiments either on the side or on top of each serving.

Recipee from Ina Garten

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I did not have the soup with the condiments as per above recipee but I had it with crackers. And I added a swirl of heavy cream and garnished with basil leaves. The aroma of the basil leaves incorporated into the soup made the soup taste even better with a hint of basil.

Good night,

XOXO, 

Ellya