Roasted Butternut Squash and Apple Soup
- Yield: servings
- 3cups chopped, seeded and peeled butternut squash
- 1cup chopped onion
- 1 baking apple, cored and quartered (Macintosh, Jonathan or Granny Smith)
- 1/2teaspoon canola oil
- 1tablespoon minced fresh ginger
- 1 garlic clove, minced
- 6cups vegetable stock, divided
- 1tablespoon cornstarch
- 1tablespoon curry powder
- 1/8teaspoon cayenne pepper
- Salt and freshly ground black pepper to taste
- 1/2cup evaporated skim milk
- 2ounces reduced-fat cream cheese, cubed
- Combine squash, onion, apple and canola oil in a bowl. Toss to coat. Arrange vegetables in a single layer on a baking sheet. Bake at 400F for 30 minutes. Remove roasted vegetables to a blender or food processor and add ginger, garlic and about 1 1/2 cups of the stock. Puree, adding more stock if necessary.
- Use a little of remaining stock to deglaze the baking sheet; pour into a large soup pot over medium heat. Combine 2 tablespoons of stock with cornstarch in a bowl and whisk until smooth.
- Toast curry powder in a dry skillet until it begins to give off a nutty fragrance. Add cornstarch mixture, curry powder, remaining stock, cayenne pepper, salt and pepper to soup pot. Cook until slightly thickened, stirring frequently. Reduce heat to a simmer and cook for 20 minutes. Add milk and cream cheese; heat through until the cheese melts. Correct seasonings. Serve hot, garnished with minced chives, if desired.
Recipe from Fresh: Healthy Cooking and Living from Lake Austin Spa Resort by chef Terry Conlan.