Roasted Curry Butternut Squash Soup

Ingredients
3 to 4 pounds butternut squash, peeled and seeded
2 yellow onions
2 McIntosh apples, peeled and cored
2 Cans Crab Meat, drained
3 tablespoons good olive oil
Kosher salt and freshly ground black pepper
2 to 4 cups chicken stock, preferably homemade
1/2 teaspoon good curry powder


Condiments for serving:
Scallions, white and green parts, trimmed and sliced diagonally
Flaked sweetened coconut, lightly toasted
Roasted salted cashews, toasted and chopped
Diced banana
Directions
Preheat the oven to 425 degrees F.
Directions
Cut the butternut squash, onions, and apples into 1-inch cubes. Place them on a sheet pan and toss them with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Divide the squash mixture between 2 sheet pans and spread in a single layer. Roast for 35 to 45 minutes, tossing occasionally, until very tender.

Meanwhile, heat the chicken stock to a simmer. When the vegetables are done, put them through a food mill fitted with the medium blade. (Alternatively, you can place the roasted vegetables in batches in a food processor fitted with the steel blade. Add some of the chicken stock and coarsely puree.) When all of the vegetables are processed, place them in a large pot and add enough chicken stock to make a thick soup. Add the curry powder, 1 teaspoon salt, and 1/2 teaspoon pepper. Taste for seasonings to be sure there's enough salt and pepper to bring out the curry flavor. Add Crab, reheat and serve hot with condiments either on the side or on top of each serving.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/roasted-butternut-squash-soup-and-curry-condiments-recipe2/index.html?oc=linkback

Indian Summer Stew: Butternut Squash and Lentils

Ingredients
1 large onion, diced
1 bag lentils
1 large butternut squash, peeled, cut into 1/2-inch cubes (about 2 1/2 cups)
1 can diced tomatoes
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
12 cups vegetable stock or water, or enough to cover


Tempering:
2 tablespoons canola oil
1 teaspoon brown or black mustard seeds
1/2 teaspoon crushed red pepper flakes
1 clove garlic, minced
1 1/2 teaspoons kosher salt
1 tablespoon honey
1 lime, juiced
1/2 cup minced fresh cilantro leaves


Directions
1. Saute Onion in large soup pot.
2. Combine the squash, rinsed lentils, diced tomato, tumeric, cumin and stock.
3. Bring to a boil, and then simmer, covered, 20 minutes.  
4. Remove the cover and simmer another 10 minutes.
5. Temper: 

: In a small skillet, warm the canola oil until shimmering. Add the mustard seeds and when they stop popping, add the red pepper flakes, garlic, and salt. Swirl the skillet so the contents cook evenly, and cook another 10 seconds. Then pour the contents of the skillet into the soup, along with the salt. Spoon a ladleful of soup back into the skillet (it will sizzle, be careful!), and pour back into the soup pot. Finish with the honey, lime juice, and cilantro

Per Serving Calories: 173; Total Fat: 6 grams; Saturated Fat: 2 grams; Protein: 6 grams; Total carbohydrates: 25 grams; Sugar: 5 grams Fiber: 9 grams; Cholesterol: 0 milligrams; Sodium: 435 milligrams


From http://www.foodnetwork.com/recipes/aarti-sequeira/indian-summer-stew-butternut-squash-coconut-and-lentil-stew-recipe/index.html