Sunday, November 27, 2011

Curried Butternut Squash Soup with Roasted Stuffed Onions

Sometimes I dream recipes. Literally. A couple of nights ago I  had a dream about making stuffed onions and placing them in a bowl of butternut squash soup.  Who knows why- maybe the I had the Food Network on to someone cooking butternut squash as I fell asleep?  Well, whatever the reason, it turned out to be a good dream!

The recipe for the soup makes far more than I needed to serve the stuffed onions in but it is delicious and can either be frozen or eaten as soup for another meal.

Curried Butternut Squash Soup with Roasted Stuffed Onions

1 butternut squash peeled, seeded and cut into chunks
4 cloves garlic very roughly chopped
2 tsp curry powder, divided
3 tbsp olive oil, divided
2 cups vegetable stock
3/4 cup non dairy creamer (I used So Delicious Original)
4 Vidalia onions, hollowed out until only the outer two layers remian
6 oz brown pearl mushrooms, sliced
2 1/2 oz shitake mushrooms, chopped
1/4 cup finely chopped onion
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
1/4 cup dry red wine
Salt and pepper to taste

Preheat the oven to 375 degrees.  Place the butternut squash chunks and garlic on a roasting pan and drizzle with two of the tablespoons of olive oil. Season with salt and pepper and one of the teaspoons of curry powder. Roast for half an hour or until the squash is soft.  Remove the squash and increase the oven temperature to 425 degrees. Place the hollowed out onions on a lightly greased baking sheet and allow to cook until tender- about 40 minutes.

While the onions are roasting place the chunks of squash, two cups of vegetable stock and 3/4 cup of non dairy creamer in a pot.  Heat over medium heat until nice and warm.  Transfer to a blender and puree until smooth.  Add the additional teaspoon of curry powder and blend until incorporated.  You may want to transfer the soup back to the pot to keep warm, covered, over very low heat.

Place the other tbsp of olive oil in a saute pan over medium heat. Add the 1/4 cup of onion and saute until soft and translucent- about three or four minutes.  Add salt, pepper and mushrooms. Saute until the mushrooms release their liquid and become soft. Add the rosemary and thyme and red wine. Simmer until liquid is reduced by about half.

When the onions are finished remove them from the oven and assemble the dish.  Place some soup in a bowl, add the onion and fill it with the mushroom mixture.



  1. Your recipies look great, I can't wait to try some of them out ^^

  2. This looks really beautiful. I have yet to try a stuffed onion (my husband only eats onions if they're chopped very fine), but this dish looks like one I'll need to make for myself very soon. Thanks!

  3. So pretty! I love the presentation of this. I always have food and cooking dreams LOL. Clearly too much cookbook reading and Food Network!

  4. Any tips for hollowing out the onion?

    1. I wish I hd some magical words of wisdom for you! I used a sharp knife, cut off the top and then just used the knife to remove the onion pieces unti there was only a couple of layers left.