This Roasted Butternut Apple Curry Soup is sweet, yet spicy and bursting with orange colour. We suggest this soul-warming recipe in the fall and winter months, when butternut squash is in season (in Ontario).
- 2 medium Ontario butternut squash (7-8 lbs)
- 3 tbsp canola oil
- 4 large diced onions (6 cups)
- 3 tbsp curry powder (try Arvinda’s)
- 6 cortland apples (2.25 lbs)
- 2 1/2 tsp salt
- 3/4 tsp black pepper
- 4 1/4 cups water
- 3 cups local apple cider (try Spirit Tree Estate Cidery)
- 3 tbsp heavy cream
Preheat the oven to 350F.
Cut the butternut squash in half lengthwise and remove the seeds. Place cut side down on a baking sheet covered in parchment paper. Roast the squash until tender.
In a large pot, cook the onions with the oil nd curry powder over medium heat until the onions are translucent. Stir frequently to prevent the spices from burning.
Peel and core the apples and cut into chunks. Remove the skins from the cooked squash.
Add the apples, squash, salt and pepper to the onions and stir. Add the water and bring to a boil. Reduce heat to low and cook for 30-40 minutes.
Puree the soup. Add the cider and cream and then blend again. Add more water (as desired) for a thinner soup.
Adjust seasoning, serve hot and enjoy!