Watch the step-by-step video HERE.
Some say it exists. Others say there is no such thing.
Personally, I think it’s a very real experience.
Warm, rich, creamy soup on a cold day… that’s comforting. If only for a moment.
The beauty of comfort food like this soup is that it contradicts the heavy, caloric classics that we usually think of when it comes to comfort food (think mashed potatoes or macaroni and cheese).
This soup will give you the same warm, comforting experience of those classics except instead of being soothed by butter and cream you will be greeted by a bowl of roasted fruits and vegetables. And I promise you, you will not feel like you are missing anything. Not one thing.
But don’t thank me for this recipe. This one is all Ina. You know, the brilliant Barefoot Contessa. I just adore her. And when I found this recipe I knew I didn’t need to change a thing except to make sure that it reaches as many kitchens as possible before the colder weather kicks in.
If you want the step by step, be sure to check out the video below. Otherwise, just scroll down and you can print the recipe below. enjoy!
Watch the step-by-step video guide HERE.
Roasted Butternut Squash + Apple Soup
Yield: Serves 4-6
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
- 3 lb. butternut squash, peeled, seeded and cut into chunks (about 8 cups)
- 2 tbsp. extra virgin olive oil
- 2 onions, chopped
- 2 apples, peeled, seeded and chopped
- 1 tsp. kosher salt
- ½ tsp. black pepper
- 4 cups low sodium, organic chicken broth
- ½ tsp. curry powder