Roasted Butternut Squash and Apple Soup |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 12 |
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This recipe by chef Terry Conlan is a favorite fall and winter soup at the Lake Austin Spa Resort. Ingredients:
3 cups chopped seeded and peeled butternut squash |
1 cup chopped onion |
1 baking apple, cored and quartered (macintosh, jonathan or granny smith) |
1/2 teaspoon canola oil |
1 tablespoon minced fresh ginger |
1 garlic clove, minced |
6 cups vegetable stock, divided |
1 tablespoon cornstarch |
1 tablespoon curry powder |
1/8 teaspoon cayenne pepper |
salt & freshly ground black pepper |
1/2 cup evaporated skim milk |
2 ounces reduced-fat cream cheese, cubed |
Directions:
1. Combine squash, onion, apple and canola oil in a bowl; toss to coat.
2. Arrange vegetables in a single layer on a baking sheet.
3. Bake at 400F for 30 minutes.
4. Remove roasted vegetables to a blender or food processor and add ginger, garlic and about 1 1/2 cups of the stock; purée, adding more stock if necessary.
5. Use a little of remaining stock to deglaze the baking sheet; pour into a large soup pot over medium heat.
6. Combine 2 tablespoons of stock with cornstarch in a bowl and whisk until smooth.
7. Toast curry powder in a dry skillet until it begins to give off a nutty fragrance.
8. Add cornstarch mixture, curry powder, remaining stock, cayenne pepper, salt and pepper to soup pot.
9. Cook until slightly thickened, stirring frequently.
10. Reduce heat to a simmer and cook for 20 minutes.
11. Add milk and cream cheese; heat through until the cheese melts.
12. Correct seasonings.
13. Serve hot, garnished with minced chives, if desired.
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