Two types of squash offer fuller, more rounded flavor--the earthiness of acorn squash offsets the sweetness of butternut--but you can use all of one type, if you prefer. Raw winter squash is tough to peel and dice, so we call for roasting the squash halves first, then scooping out the tender pulp.
1 (3-pound) butternut squash
1 (2-pound) acorn squash
2 cups coarsely chopped onion
2 teaspoons canola oil
5 cups fat-free, less-sodium chicken broth
2/3 cup apple cider
2 tablespoons molasses
1 teaspoon curry powder
3/4 teaspoon salt
1/8 teaspoon ground red pepper
2/3 cup half-and-half
Chopped fresh thyme (optional)
How to Make It
Preheat oven to 425°.
Cut each squash in half lengthwise; discard seeds and membranes. Place squash, cut sides down, on a jelly-roll pan coated with cooking spray.
Combine onion and oil, tossing to coat. Spread onion mixture onto pan around squash. Bake at 425° for 45 minutes or until squash and onion are tender. Cool slightly. Scoop out squash pulp from skins; discard skins.
Place onion and squash pulp in a Dutch oven. Stir in broth and the next 5 ingredients (through pepper); bring to a boil. Reduce heat; simmer 5 minutes.
Place half of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining squash mixture. Return pureed mixture to pan; stir in half-and-half. Cook over medium heat 5 minutes or until thoroughly heated. Garnish with thyme, if desired.
My husband and I both liked this soup but felt the chicken stock overpowered the flavor of the squash. Next time, I'll try using three cups of stock and two cups of water instead of five cups of stock.
Delicious soup. I took the advice of previous reviewers and halved the curry pwdr and Am glad I did. I also used 2% instead of half&half. Next time I would also cut back on the onions a bit to allow even more squash flavor. Yummy though!
This took quite a bit of effort and left my kitchen a mess, but it was worth it! This is a beautiful, delicious, and healthy soup. Great for a chilly fall night. I used a full cup of apple juice instead of apple cider and pure maple syrup instead of molasses. The ground red pepper adds a hint of heat and pairs well with the sweetness of this soup. Only thing I would probably do differently next time is add half the amount of curry powder as it was a little overpowering. All in all, it was wonderful and I will definitely be making this again. Enjoy!
Made this for Thanksgiving and everyone loved it! I used vegetable broth and cut the half-and-half to one half cup. There's just the nicest hint of heat from the red pepper. You can prepare the soup days ahead and refrigerate but save adding the half-and-half til you re-heat before serving. Since the soup thickens some in the refrigerator you'll need less cream.