{"id":707,"date":"2010-01-09T23:56:11","date_gmt":"2010-01-10T06:56:11","guid":{"rendered":"http:\/\/gourmet.mygreatvet.com\/?p=707"},"modified":"2010-01-09T23:56:11","modified_gmt":"2010-01-10T06:56:11","slug":"roasted-butternut-squash-soup","status":"publish","type":"post","link":"http:\/\/gourmet.mygreatvet.com\/?p=707","title":{"rendered":"Roasted Butternut Squash Soup"},"content":{"rendered":"<p>Ina Garten recipe<!--more--><\/p>\n<p>Ingredients<\/p>\n<ul>\n<li>3 to 4 pounds butternut squash, peeled and seeded<\/li>\n<li>2 yellow onions<\/li>\n<li>2 McIntosh apples, peeled and cored<\/li>\n<li>3 tablespoons good olive oil<\/li>\n<li>Kosher salt and freshly ground black pepper<\/li>\n<li>2 to 4 cups chicken stock, preferably homemade<\/li>\n<li>1\/2 teaspoon good curry powder<\/li>\n<\/ul>\n<p>Condiments for serving:<\/p>\n<ul>\n<li>Scallions, white and green parts, trimmed and sliced diagonally<\/li>\n<li>Flaked sweetened coconut, lightly toasted<\/li>\n<li>Roasted salted cashews, toasted and chopped<\/li>\n<li>Diced banana<\/li>\n<\/ul>\n<p>Directions<br \/>\nPreheat the oven to 425 degrees F.<\/p>\n<p>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.<\/p>\n<p>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&#8217;s enough salt and pepper to bring out the curry flavor. Reheat and serve hot with condiments either on the side or on top of each serving.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ina Garten recipe<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-707","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts\/707","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=707"}],"version-history":[{"count":1,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts\/707\/revisions"}],"predecessor-version":[{"id":708,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts\/707\/revisions\/708"}],"wp:attachment":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=707"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=707"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=707"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}