I found a good creamy curried butternut squash soup recipe the other day. But if you put curry powder in a soup, it kinda becomes all the same flavor and I love curry, but sometimes I want just hearty squashy chowder. This is a winner. Just in time for Thanksgiving.
Ingredients:
2 lb butternut squash
3 apples
2 leeks
1 onion
2 carrots
3 small colorful potatoes
3 Tbsp olive oil
1 tsp sea salt
1 Tbs maple syrup
1/2 cup apple cider
1 Tbs apple cider vinegar
1/2 tsp ground black pepper
1 tsp rosemary
1 bay leaf
a few garlic cloves
Roast vegetables: Chop leeks roughly and wash well with water. Drain. Core apples and chop roughly. Quarter an onion. Keep 1/4 of the butternut squash on side. Halve the rest of butternut squash. Scoop seeds out. Rub little bit of olive oil on the cut side. Place cut side down on a baking sheet. Combine the rest of chopped vegetables in a big baking sheet/pan, drizzle 2 Tbsp olive oil and maple syrup. Roast in an oven at 350 ºF for 30 minutes or until everything becomes tender. Let them cool.
Cook garnish vegetables: Peel the remaining butternut squash. Dice butternut squash, carrots, and colorful potatoes at 3/4″. Boil 4 cups water. Put all of diced vegetables, salt, bay leaf, crashed garlic cloves, rosemary, and black pepper in the boiling water. Cook 5 minutes or until everything becomes tender. Remove garlic cloves and bay leaf. Separate vegetables from the cooking water. Reserve the liquid.
Assemble chowder: Put some of the roasted vegetables and water from the cooking vegetables in a blender. Blend until smooth. Repeat until all roasted vegetables are purred. Mix the purred vegetables, cooked vegetables, remaining cooking water if there was any, apple cider and apple cider vinegar. Season with salt and black pepper, if you desire. I didn’t have to put anything else in it.