We had this soup for dinner last night and it was very good. We didn't try the banana topping but we will with our leftovers!
Todd’s "Improved" Version of Ina Garten's Butternut Squash Soup
Ingredients
3 to 4 pounds butternut squash, peeled and seeded (2 medium butternut squashes)
2 white onions
2 Gala apples and 1 Granny Smith, peeled and cored
3 tablespoons good olive oil
Kosher salt and freshly ground black pepper
8 cups chicken stock
1 teaspoon good curry powder
Condiments for serving
Scallions, white and green parts, trimmed and sliced diagonally
Flaked sweetened coconut, lightly toasted
Roasted salted cashews, toasted and chopped
Diced banana
Directions
Preheat the oven to 425 degrees F.
Cut the butternut squash, onions, and apples into 1-inch cubes. Place them on a sheet pan and toss them with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Divide the squash mixture between 2 sheet pans and spread in a single layer. Roast for 35 to 45 minutes, tossing occasionally, until very tender.
Meanwhile, heat the chicken stock to a simmer. When the vegetables are done, put them through a food mill fitted with the medium blade. (Alternatively, you can puree with a stick blender. Add some of the chicken stock and finely puree.) When all of the vegetables are processed, place them in a large pot and add enough chicken stock to make a thick soup. Add the curry powder, 1 teaspoon salt, and 1/2 teaspoon pepper. Taste for seasonings to be sure there is enough salt and pepper to bring out the curry flavor. Reheat and serve hot with condiments either on the side or on top of each serving.
Serving suggestion – This would be excellent with coconut crusted prawns. Also, substituting ground ginger for the ground curry would be a good variation if you do not like curry or want a more Asian dish.
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