Roasted Butternut Squash
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
4 servings
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Course
Soup
Roasted Butternut Squash
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Roasted Butternut Squash And Apple Soup - amazing recipe for the fall. Roasted butternut squash soup is mixed with sage & curry and topped with fried sage.
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Ingredients
- For Soup
- 1 butternut squash diced and chopped
- 4 Granny Smith apples peeled, cored and cubed
- 4-5 Cup of stock chicken or vegetable
- 4 leaves sage chopped
- 1 teaspoon of curry powder
- 1 medium onion chopped
- olive oil
- salt and pepper to taste
- For Fried Sage
- 1/4 cup of olive oil
- 4-6 leaves sage
- salt and pepper
Instructions
- Preheat oven to 425 degrees Fahrenheit
- Mix the apples and squash in a sheet pan
- Add in 1 tablespoon of olive oil and your desired amount of salt and pepper
- Mix with your hands and place the apples and squash in a single layer on the oven for 20-25 minutes until caramelized and softened. Use a spoon for mixing them halfway through baking
- Remove from oven and let them cool
- Place the mixture in a blender with the stock. Work in batches to puree the squash and apple
- Meanwhile, heat 2 teaspoons of olive oil in a pot
- Add the onions and sage. Sautee for 3-4 minutes until onions have softened
- Pour in the apple and squash puree and mix. If puree is too thick, add in more stock
- Add the curry and mix
- Let the soup boil and add more salt and pepper if needed
- For Fried Sage
- Heat olive oil in a small pot over medium high heat
- Add in sage and let it fry for 3-4 minutes (2 minutes or each side)
- Remove from oil and remove excess oil
- Sprinkle salt and pepper
- Assembly
- Pour soup into bowls and decorate with sage leaves
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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