Butternut squash and apple soup with curry for a smooth taste of autumn on Meatless Monday
Butternut squash soup may seem ubiquitous at this time of year, but this recipe is something special, with Granny Smith apples and a taste of curry adding a tart sweetness and hint of heat. It's easy to make, with just a few ingredients -- but there is a lot of prep involved, so be prepared for a lot of peeling and chopping. Still, the end definitely justifies the means, and you can make it a few days ahead.
Note: This makes an obscene amount of soup. Cut the recipe in half if you don't have a pot large enough to accommodate it (or you don't have a lot of soup-eaters in your house). But you'll want to consider making an entire batch for Thanksgiving, because this makes a great first course for a veggie feast.
See also: Butternut squash and saffron risotto for a savory entree on Meatless Monday
You will need:
2 medium butternut squash
6 medium Granny Smith apples
8-10 garlic cloves
2 tablespoons curry powder
2 teaspoons ground cumin
8 cups vegetable stock (of course, we use our mock chicken stock)
Preheat your oven to 350 degrees F.
1. Stab each squash several times with a sharp knife. When the oven is preheated, put the squash in the oven (you can put them directly on the rack) and bake for fifteen minutes. (This will make the squash easier to peel and dice.) Let the squash cool enough for you to handle while you prepare the other ingredients.
2. Peel and chop your onions.
Heat the oil in a large pot (this one is eight quarts) over medium heat.