Curried Honeynut Squash Soup with Roasted Apples, Garlic, and Shallot | Scheck Eats
Curried Honeynut Squash Soup with Roasted Apples, Garlic, and Shallot
20 mins prepServes 4
A comforting autumn soup featuring roasted honeynut squash, apples, garlic, and shallots, spiced with curry powder and garam masala, then puréed with chicken stock.
Preheat the oven to 350° F or 325° F (convection). Place the honeynut squash, apple, shallot, and garlic in a baking dish. Drizzle with olive oil, and sprinkle with rosemary, salt, pepper, and red pepper flakes. Bake for 45 minutes, then add the garam masala, curry powder, and diced celery. Bake for 15 more minutes. In a large saucepan or small stock pot, add the cooked squash (skin, seeds and all) and apple. When it is cool enough to handle, squeeze out the roasted garlic, and add the shallot, discarding the shallot and garlic skin. Add the chicken stock, bring to a boil, then purée the soup. Taste for salt, then serve as desired with bread cheese, cubes of toast, or a dash of cream/coconut milk.
