Curried Walnut and Apple Butternut Squash Soup

By Chef Juliet Greene
Total Time
1 Hr, 45 Mins
Serves
6
Serving Size
about 1 1/2 cups

DESCRIPTION

Prep Time
30 Mins
Cook Time
1 Hr, 15 Mins
Total Time
1 Hr, 45 Mins
Calories
410
Total Fat
29
Saturated Fat
3
Polyunsaturated Fat
19.79
Monounsaturated Fat
5.13
Cholesterol
0
Sodium
660
Carbohydrates
37
Dietary Fiber
8
Protein
10

Ingredients

Ingredients

  • 1 large butternut squash (2 to 2 1/2 lbs.)
  • 1 cup California walnuts
  • 1/2 cup water
  • 1 tablespoon vegetable oil
  • 1 large yellow onion, diced
  • 1 apple, peeled, cored, and quartered
  • 1 tablespoon curry powder
  • 2 teaspoons minced garlic
  • 1 teaspoon brown sugar, dark
  • 4 cups vegetable stock
  • Kosher salt and pepper to taste

Walnut Gremolata

  • 1 cup California walnuts, roasted and chopped
  • 1/2 cup cilantro, chopped
  • 2 tablespoons lemon zest
  • 1 tablespoon curry powder
  • 1/2 teaspoon kosher salt

Preparation

  1. 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.
  2. 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.
  3. 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.
  4. While soup is simmering, combine all gremolata ingredients in a good processor. Pulse until walnuts are chopped, about the size of rice.
  5. Ladle hot soup into bowls and top with a spoonful of gremolata.