For far too many years, I hated winter squash and wouldn’t eat it. Pureed squash was watery, bland, and mushy, with a weird grainy texture. Squash soup was the same, except it came in a bowl and you had to eat more of it.
Once I discovered that roasting cubed winter squash in a hot oven with olive oil and herbs and adding savory apple and curry flavors to squash soup transforms this once-hated veggie into a must-have fall favorite, there was no going back to that slooshy scoop of tepid squash puree slowly seeping into everything else on the plate.
So, what could be better than combining the two preparation methods – roasting and currying – and making Curried Roasted Squash Soup? Finally, butternut squash lives up to its tasty-sounding name!
There are recipes for similar autumnal soups all over the place, but this particular Curried Roasted Squash Soup recipe comes from the cookbook Dishing Up Maine by Brooke Dojny (Storey, 2006).
We’re still having tropical weather in New England in mid-October, but the author has written it up on the publisher’s Web site as Polar Vortex Soup, and you’ll find the full recipe there. I tasted it at our library cookbook club meeting last month, where Dishing Up Maine was an alternate selection with other Maine cookbooks. Delicious!
The recipe does call for 1/4 cup of brown sugar, which I’m planning to cut in half when I make it. The apple and cinnamon make the soup seem sweet already, so I don’t think we’ll miss the extra brown sugar too much.
Happy Weekend Cooking!
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I agree about cutting down on the sugar. Yes, too, about how roasting winter squash brings out its best.
You make such a good point. Most vegetables taste better roasted, especially winter squashes. This recipe sounds delicious but I still cant wrap my hand around sugar in soup!
Yes, I like sweets, but don’t want soup to be that sweet!
Yay, another great soup recipe this week!
I’ve never met a winter squash I didn’t like! Roasting butternut squash is divine, as is butternut squash soup. Will have to try the Curried Squash Soup recipe now. 🙂
You and your teddy bears will love it!
It smells so good while it’s cooking, too! Tomorrow the temperature is dropping 20 degrees, so the soup will taste even better tomorrow!
This sounds good. We have sooo much squash from the garden this year.
Maple syrup is also good instead of brown sugar (but def. use less).
Congrats on growing winter squash! We only ever manage a few zucchini before the plants curl up and die.
So many vegetables that I didn’t like growing up I found I really enjoy once they are roasted. It sounds like a tasty soup–I’m with you on cutting down on the sugar.
Roasted squash is fantastic. I am waiting for our weather to get cooler to enjoy some, but it sure makes good soup so I’m tempted to make some regardless of the weather.
Thanks for your comment on the linguine tart! As for the show Broadchurch, I can recommend seasons 1 and 2. We just got season 3 and we didn’t finish it. they should have stopped at two seasons.