Michael’s Butternut Squash Soup is perfect on cold winter’s day!
BUTTERNUT SQUASH SOUP
4 tablespoons olive oil (reserve 2 tablespoons)
3 pounds butternut squash (cut in half lengthwise, seeds removed)
1 large onion (peeled, sliced)
1 tablespoon curry powder
1 teaspoon coriander
1/2 teaspoon ground ginger
1/2 teaspoon red pepper flakes
8 cups chicken stock
2 tablespoons pure maple syrup
1 tablespoon sherry vinegar
1/2 cup Greek yogurt (to garnish)
2 tablespoons scallions (finely sliced, to garnish)
2 tablespoons cilantro (torn, to garnish)
Kosher salt and freshly ground black pepper (to taste)
Preheat the oven to 400ºF.
Line a baking sheet with foil or parchment paper and place the butternut squash on it, cut side up. Drizzle with olive oil. Season with salt and pepper. Place in the oven and roast for 30 minutes. Flip and continue to roast for another 30 minutes, until softened and cooked through. Remove from oven to cool slightly.
Preheat a Dutch oven over medium-high heat and add 2 tablespoons of olive oil. Add the onions and cook, stirring occasionally until softened, about 3-5 minutes. Season with salt. Add the curry powder, coriander, ginger, and red pepper flakes, and toast for 30 seconds. Add the chicken stock and bring to a simmer. Season with salt and pepper.
Scoop the squash out of the skin and add it to the Dutch oven. Cook, stirring occasionally, for about 30 minutes. Remove from the heat and puree the soup with an immersion blender. Add the maple syrup and sherry vinegar and stir to combine. Serve with a dollop of yogurt, and top with scallions and cilantro.
Tip: Use your favorite squash to make this soup. Add different seasonal spices to change the flavor of the soup throughout the year.