Roasted Butternut Squash Soup Recipe

Roasted Butternut Squash Soup

Carla from The River Flowing blog requested that I re-post this soup recipe, and I noticed that it was posted in late September of 2012, just over three years ago. It's that time of year - frosty nights and cool days!

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One must be armed with a few good soup recipes for these chilly autumn evenings. This Roasted Butternut Squash Soup is one of the best. We love it, ever since I first made it a few years ago. We'd enjoyed something similar to this at Michaelhouse in Cambridge, England. Of course, my kitchen doesn't offer quite the same ambience as Michaelhouse, but it's not bad - and getting to my kitchen is much less expensive and much more convenient.

Roasted Butternut Squash Soup - Recipe:
Delicious and Gluten Free

1 (very) large butternut squash, halved and seeded

4 T. butter
1 large onion, chopt
1 large clove garlic, minced
1 T. minced fresh ginger root
1-2 t. hot curry powder from Penzey's
2-3 McIntosh apples, cored and finely chopt
   (I used a couple cups of my own McIntosh canned applesauce)
1/3 c. port
1 quart Pacific (gluten-free, organic, free-range) chicken broth
(You can add another cup of chicken broth or even a cup of beef broth, as long as the majority of it is chicken broth.)
Salt
Pepper
Cayenne (to taste)

Spray cut sides of squash with cooking oil and place cut side down on large baking sheet. Bake at 400 degrees until flesh is soft, about 1 1/4 hours. Let cool, then scoop flesh out into large bowl.

In large stockpot, melt butter and saute onion until tender. Turn burner to low setting.  Stir in garlic, ginger, and curry powder. Cook a minute longer. Add apples and port. Simmer for 10 minutes or until apples are soft.

Pour broth into stockpot mixture. Add salt, pepper, and cayenne.

Now here's the best part:  In times past, I would take a couple cups of this mixture at a time and puree them in my blender, then add them back to the stockpot. What a nuisance! Then, I bought a new stick blender (which some of you call an immersion blender) and instead of that long process with my blender, I puree everything right in the stockpot with my stick blender. SO EASY!!

As you heat this, make sure it's on a very low setting.

Serve with fresh-from-the-oven hearty brown bread or use my good gluten-free bread recipe and soft butter. No kidding, you will thank me! ;-)

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This post is linked to

 Amaze Me Monday, Home & Garden Thursday,

 Roses of Inspiration,   
Creative Princess

Freedom Friday,

and Ivy and Elephants