Nothing celebrates the fall harvest like Curried Butternut Squash Soup. Its velvety blend of sweet squash and orchard-fresh apples makes us feel so cozy. And the bright Indian spice adds just a touch of extra warmth. Serve it as a show-stopper opener for your holiday event, or just curl up with a bowl and some crusty bread for a comfy weeknight dinner.<\/p>\n\n\n\n
And all that rich, complex flavor comes from an easy-to-prepare vegetarian (or vegan) soup. Roasting the squash adds a syrupy caramelization\u2014and simplifies prep. Cook the squash ahead, then store it in the fridge until you\u2019re ready to make the soup. <\/p>\n\n\n\n
We based this Curried Butternut Squash Soup on a recipe by Sheila Lukins, famous American chef and cookbook author of the \u201880s. Everybody turned to The Silver Palate Cookbook<\/em> and The New Basics<\/em> for creative dishes with an international twist. She wrote a popular food column in Parade Magazine<\/em> for more than 20 years. Now if you think that a celebrity-heavy Sunday supplement couldn\u2019t have the prestige of, say, The New York Times <\/em>food section, think again. Lukins took over the Parade<\/em> column from none other than Julia Child.<\/p>\n\n\n\n And even Julia couldn\u2019t have made a better butternut squash soup.<\/p>\n\n\n Adapted from The Silver Palate Cookbook, <\/em>Sheila Lukins<\/p>\n\n\n\n *Roast the squash, whole and unpeeled, in the oven whenever it\u2019s convenient, even a day or so before. Line a baking tray with aluminum foil, place the squash on it, and bake at 400\u00b0 for about 1 hour, until it yields when you stab it with a fork. Cool a little, then cut it in half, spoon out and discard the seeds, and peel off the skin. Cut into rough chunks and save any of the syrupy juice that you can. If making way ahead, refrigerate.<\/p>\n\n\n\n Nothing celebrates the fall harvest like Curried Butternut Squash Soup. Its velvety blend of sweet squash and orchard-fresh apples makes us feel so cozy. And the bright Indian spice adds just a touch of extra warmth. Serve it as a show-stopper opener for your holiday event, or just curl up with a bowl and some crusty bread for a comfy weeknight dinner. And all that rich, complex flavor comes from an easy-to-prepare vegetarian (or vegan) soup. Roasting the squash adds a syrupy caramelization\u2014and simplifies prep. Cook the squash ahead, then store it in the fridge until you\u2019re ready to make the soup. We based this Curried Butternut Squash Soup on a recipe by Sheila Lukins, famous American chef and cookbook author of the \u201880s. Everybody turned to The Silver Palate Cookbook and The New Basics for creative dishes with an international twist. She wrote a popular food column in Parade Magazine for more than 20 years. Now if you think that a celebrity-heavy Sunday supplement couldn\u2019t have the prestige of, say, The New York Times food section, think again. Lukins took over the Parade column from none other than Julia Child. And even Julia couldn\u2019t have made a better butternut squash soup. Curried Butternut Squash Soup Adapted from The Silver Palate Cookbook, Sheila Lukins *Roast the squash, whole and unpeeled, in the oven whenever it\u2019s convenient, even a day or so before. Line a baking tray with aluminum foil, place the squash on it, and bake at 400\u00b0 for about 1 hour, until it yields when you stab it with a fork. Cool a little, then cut it in half, spoon out and discard the seeds, and peel off the skin. Cut into rough chunks and save any of the syrupy juice that you can. If making way ahead, refrigerate.<\/p>\n","protected":false},"author":1,"featured_media":7923,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[77,31,270,757],"tags":[864,868,867,866,865],"class_list":["post-7920","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-soups","category-vegan","category-vegetables","category-vegetarian","tag-butternut-squash-soup","tag-butternut-squash-soup-with-apples","tag-curried-butternut-squash-and-carrot-soup","tag-curried-squash-soup","tag-silver-palate-cookbook"],"yoast_head":"\nCurried Butternut Squash Soup<\/span><\/strong><\/h3>\n\n\n\n
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