Roasted Butternut Squash Soup

Squash, onions and apples roasted until caramelized, puréed into a velvety soup with a warm hint of vadouvan curry, then finished with a bright, crunchy topping bar.

Ingredients

For the Soup

• ✦3–4 lb butternut squash, peeled and seeded
• ✦2 yellow onions
• ✦2 McIntosh apples, peeled and cored
• ✦3 tbsp good olive oil
• ✦Kosher salt and freshly ground black pepper
• ✦2–4 cups chicken stock — homemade, or hot water mixed with Chicken Soup Boost
• ✦½ tsp Vadouvan Curry Powder

Directions

1	Prep and season. Heat the oven to 425°F. Chop the squash, onions and apples into roughly 1-inch pieces, then toss them with the olive oil, 1 tsp salt and ½ tsp pepper.
2	Roast. Spread the mixture in a single layer across two sheet pans so nothing is crowded. Roast 35–45 minutes, until everything is very soft.
3	Warm the stock. While the vegetables roast, bring the chicken stock to a gentle simmer. No homemade stock? Whisk Chicken Soup Boost into hot water for a quick, rich base.
4	Purée. Pass the roasted vegetables through a food mill on the medium disk. No food mill? Work in batches in a food processor, adding a splash of stock to each batch and pulsing to a coarse purée.
5	Finish and serve. Move the purée to a large pot and stir in stock until the soup is thick but pourable. Add the vadouvan curry powder plus another 1 tsp salt and ½ tsp pepper, then taste — it needs enough seasoning for the curry to shine. Reheat and serve hot.

Serving Tip
Set the condiments out in small bowls so everyone can build their own bowl, or scatter a little of each over the top just before serving for a colorful finish.