My non-vegan friend Diane, who is a fabulous cook, served this soup at one of her dinner parties. Everyone was raving about it. The soup tastes really fresh and light and slightly sweet, thanks to the roasted apples. We all went home with a copy of the recipe, courtesy of Ina Garten. Ina’s soup has a chicken stock base, but it’s easy to substitute vegetable broth to make it vegan. Nowhere in her instructions does Ina mention that trying to peel and chop a butternut squash is like wrestling a bear. I found that it’s MUCH easier and there’s less swearing if you roast the squash first, and then peel it and chop it. (Instructions below.) This is a perfect fall soup and it’s fun to make on a Saturday afternoon while watching college football. Even when your team loses.
P.S. My friend Brie made this soup with 6 roasted sweet potatoes instead of the squash, and said it was the best thing she’s ever made. I will be trying that substitution this week!
- 3 to 4 pounds butternut squash, peeled and seeded (about one large squash)
- 2 yellow onions
- 2 McIntosh apples, peeled and cored (I used Gala)
- 3 tablespoons good olive oil
- Kosher salt and freshly ground black pepper
- 3 to 4 cups vegetable broth
- ½ teaspoon good curry powder
- Chives or green onions, chopped
- Flaked sweetened coconut, lightly toasted
- Roasted salted cashews, toasted and chopped
- Preheat the oven to 425 degrees F.
- Take the whole squash, pierce it several times with a fork and microwave it for a minute. Then slice it lengthwise and scoop out the pulp. Slice the two halves in half. Put the four quarters in a roasting pan and brush them with a tbsp of olive oil.
- Chop the onions and apples into 1-inch pieces. Place them on a sheet pan and toss them with 2 tbsp olive oil, ½ teaspoon salt, and ½ teaspoon pepper. Put both pans in the oven and roast for 35 to 45 minutes, tossing the apples/onions occasionally, until very tender and a fork slides easily into the squash. Remove the pans from the oven, let the squash pieces cool completely, and then you can easily remove the outer peel and chop the squash.
- When the vegetables/apples have cooled, put half of them in a food processor fitted with the steel blade. Add one cup of the broth and puree. Pour this into a soup pot. Process the other half of vegetables/apples and another cup of broth. Pour this into the soup pot and add another 1-2 cups of broth to make a thick soup. Add the curry powder, 1 teaspoon salt, and ½ teaspoon pepper. Taste for seasonings to be sure there’s enough salt and pepper to bring out the curry flavor. Reheat and serve hot with toppings.
This is Chris, Brie’s much lesser half and for the record I’ve never posted on any website; I don’t even have the Facebook. I’m down in sunny San Diego and even fall has crept into the air here, so I decided to make the sweet potato version for my family. It turned out delicious. I wish they hadn’t seen me make it, since they could see how easy it was to make and their appreciation would have been even greater. Much thanks to my wife, Brie who treats me to a Forkbelly dish regularly and who provided me with the inspiration to give this recipe a shot. Viva Forkbelly!
Chris, I’m so flattered that Forkbelly is your first official website posting, although we both know that Brie gets the credit for making this recipe even better. Substituting the sweet potatoes for the squash was a stroke of genius. It is a shame that your family saw how simple this recipe is to make- next time you’re down there whip up the pumpkin gnocchi. They will really be impressed! Thanks for taking the time to write- have fun with the family!
Substituted sweet potatoes for butternut squash- highly recommend this recipe.
Chris rating- “probably the best dish I’ve ever made”
Brilliant idea! I actually like sweet potatoes better than squash…
Also, I could have included this response in my last posting, but I’m trying to be your #1 poster(beware Bonnie and James) 🙂
You really do a nice job of listening to your readers (me) complain about the lack of new recipes lately! thanks for the new post.
Have you always had the “pin it” icon? If so, how did I miss it? If not, lookout, Fork Belly is about to be taken to the next level. I think this will be a great supplement to my incessant ranting about the site.
I love love your enthusiasm. Just checking to make sure that your incessant ranting about the site is in reality incessant raving. 🙂