Curried Roasted Butternut Squash Soup

March 16, 2018
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  • 1 butternut squash (can use pre-cut)
  • 1 Tbsp. extra virgin olive oil
  • 1 onion diced
  • 2 apple peeled & chopped, not sweet
  • 2 tsp. Curry powder
  • 6 cups water add up to 2 more cups water if necessary
  • 2 cubes Rapunzel vegetable broth bouillon cubes
  • sea salt to taste
  1. Slice the butternut squash, by cutting in half and then cutting into wedges.
  2. Preheat oven to 410 deg. and line a baking sheet with parchment, well oiled with olive oil.
  3. Rub wedges with olive oil and sprinkle with sea salt. Roast butternut squash wedges (skin on) for about 20-30 minutes, or until soft and well-cooked. Remove & reserve squash.
  4. Heat a large soup pot, add a few Tbsp. of olive oil, and saute onions until soft & browned, about 10 minutes.
  5. Add apple slices and cook another 7-10 min. until soft. Add & stir in the curry powder.
  6. Peel the skins off the squash wedges with a spoon, and add to the pot. Immediately add 5 cups water and bring to a boil. Add the vegetable broth bouillon cube & stir. Cook a few more minutes.
  7. Use an immersion blender to puree, or transfer soup to a blender in 2-3 batches, puree, and return to a clean pot.
  8. Heat & serve with a pretty drizzle of olive oil on top.