Curried Walnut and Apple Butternut Squash Soup
Ingredients
Ingredients
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1 large butternut squash (2 to 2 1/2 lbs.)
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1 cup California walnuts
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1/2 cup water
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1 tablespoon vegetable oil
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1 large yellow onion, diced
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1 apple, peeled, cored, and quartered
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1 tablespoon curry powder
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2 teaspoons minced garlic
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1 teaspoon brown sugar, dark
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4 cups vegetable stock
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Kosher salt and pepper to taste
Walnut Gremolata
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1 cup California walnuts, roasted and chopped
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1/2 cup cilantro, chopped
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2 tablespoons lemon zest
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1 tablespoon curry powder
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1/2 teaspoon kosher salt
PREPARATION
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Preheat oven to 350° F and line a baking sheet with lightly oiled foil. Cut squash in half and scrape out seeds. Roast cut side down for 1 hour or until soft when pierced with a knife; turn cut side up. When cool enough to handle, scoop squash out of peel.
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While squash is roasting, puree walnuts and water in a food processor until smooth; set aside. Heat oil in a large saucepan over medium heat. Add onion and apple and cook for 10 minutes, stirring occasionally. Add curry powder, garlic, and brown sugar and cook for 2 minutes more.
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Place onion mixture, cooked squash, walnut mixture and half the vegetable broth in a blender and puree until smooth. Place back in pot and stir in remaining vegetable broth. Bring to a simmer and cook for 10 minutes more.
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While soup is simmering, combine all gremolata ingredients in a good processor. Pulse until walnuts are chopped, about the size of rice.
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Ladle hot soup into bowls and top with a spoonful of gremolata.
NUTRITION
- Calories: 410 cal
- Total Fat: 29 g
- Saturated Fat: 3 g
- Polyunsaturated Fat: 19.79 g
- Monounsaturated Fat: 5.13 g
- Cholesterol: 0 mg
- Sodium: 660 mg
- Carbohydrates: 37 g
- Dietary Fiber: 8 g
- Protein: 10 g