Roasted squash for curry soup

Today looks like this:

My front yard with low gray clouds in the sky, and everything covered with an inch or two if snow.

So it’s time for another fire and to use the heat for cooking something. This time it is butternut squash that we grew and are going to turn into a curry soup. To start with, I need my matching pairs of sheet pans. Into each pan goes:

  • Olive oil drizzled in the bottom of the pan
  • Seeded, peeled, chopped winter squash
  • A chopped onion
  • A bulb of garlic, each clove crushed under the side of a knife, peeled, and the end cut off
A rectangular sheet pan holding bright orange cubes of squash, interspersed with white pieces of chopped onion and whole cloves of peeled garlic

The onion and garlic go in between the chunks of squash, toward the center of the pan, so they are less likely to burn. I make sure every piece is in contact with the bottom of the pan (a single layer of veggies). Next I sprinkle seasonings on them:

  • Some kosher salt
  • Dried red pepper
  • Cumin
  • Curry powder
The same veggies, now sprinkled with seasonings.  Next to the pan the other half of an enormous butternut squash waits to be cut up

I cover with a matching sheet pan (makes a convenient lid and is reusable forever, unlike foil)

A matching sheet pan being placed on top upside down, as a lid

Then I slide it into the oven for roasting. This is when it is handy to have sheet pans which can hang directly on the oven brackets (no need to deal with racks). Every few hours I will rotate the pans, since the uppermost one is exposed to heat directly from the firebox above.

The open oven of the wood stove, with both covered sheet pans in it

This takes a long time. It requires planning ahead, but is otherwise very easy because I can do all kinds of other things in the meantime. This takes so long that the pets may also end up roasted and melted into untidy puddles around the front of the stove.

A wider shot of the stove, with the oven door closed and one dog and two cats sprawled on the warm slate tiles and bamboo floor in front of it.

Epilogue: Once the juices started caramelizing, I put the veggies in a pot, deglazed the pans with a little hot water, added some more liquids (broths left over from other projects, plus some more hot water), and pureed everything with an immersion blender. Done!

A pot full of bright orange, pureed squash soup

I served it with a dollop of Greek yogurt, to offset the heat from the peppers that sort of sneaks up on you. 🌶

A bowl of the soup with a dollop of Greek yogurt in the middle

16 thoughts on “Roasted squash for curry soup”

  1. Fur babes roasting by an open fire . . . what a cute picture!   And the squash . . . onions . . . garlic . . .  perfect for your curried squash!  DEFINITELY going to try that!   Thanks!  barb1crazydog

    1. Well technically it’s a closed fire (there is a door on the firebox, LOL) …but yes I couldn’t help thinking of that song too 😂

      I think this sheet pan trick works with a lot of dense veggies – like rutabagas, parsnips, celery root, sweet potato, etc.

      A few days ago I baked some squash with five spice powder and salt (I knew it would work, since 5-spice is essentially a kind of savory pumpkin spice, LOL)

      Montreal steak seasoning also works – any dry rub, actually…

    1. It melted by the end of the day, if that makes you feel any better? 😉

      Our area is actually known for snow – we get on average almost 200” of snow per year (although climate change is messing with that number). So it would be kind of hard for other places to complete with that!❤️

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