Tart Granny Smith apple contrasts roasted Butternut squash in this earthy Autumnal soup. Kids will have fun scooping out the squash’s seeds, slipping off its skin after roasting and using an immersion blender to puree it smooth. This recipe comes to us from Stacey Ornstein of Allergic to Salad.
Adult: Preheat the oven to 425 degrees. Cut the squash in half lengthwise.
Together: Deseed the squash using a spoon. Discard the seeds or reserve them for a future cooking project.
Kid: Drizzle the squash with olive oil and place face down on a baking sheet.
Adult: Roast for 40 minutes, or until tender when pierced with a fork. Set aside to cool.
Adult: Melt the butter in a saucepan over medium heat.
Together: Add the chopped apple and onion and sauté for about 8 minutes, or until the onion becomes translucent.
Kid: Season with the curry powder, taking care to stir to ensure the spice is evenly distributed.
Kid: When the squash has cooled, peel its skin off and add the rest to the pot. Add the stock to the pot and stir to combine.
Together: Use an immersion blender to puree the soup until smooth. Season with salt to taste and enjoy.