Tasting Notes

This soup is enough for six and can be frozen. Given there are only two of us in George’s Kitchen we frozen enough for two more servings for both of us.

The soup is smooth, velvety, rich and hearty. Pan frying all the ingredients first brings out their natural flavours and makes for a richer, more satisfying, soup.

What You Need

1 regular-sized butternut squash.

2 regular yams.

2 yellow onions.

2 red apples.

1 stalk green onion.

1 tablespoon of a good quality yellow curry powder.

7 1/2 cups of chicken stock. We used Campbell chicken stock but any commercial brand will. However, home made is the best, which we usually have but for this recipe we had none left. We always save our chicken bones and leftover chicken to make stock.

2 medium-sized sheet pans.

Parchment paper.

One large bowl.

4 tablespoons olive oil.


Peel your yams.

Then cut your yams in half, cutting them into 1-inch cubes.

Cut your squash in half, scooping out the flesh and seeds at the bottom and discard. Now cut the squash into 1-inch cubes.

Cut your onions in half, peel and slice thinly.

Take your sliced yams, butternut squash, onions and put into the bowl. Add the olive oil, mix, then add salt and pepper to taste.

Place the mixture on two parchment lined sheet pans. And then put in a pre-heated 425 Fahrenheit degrees oven and roast for 40 minutes.

Once done, take some of the roasted veggies and put into a bowl. Using a hand-held mixer purée the vegetables.

Depending on the size of your bowl you might have to purée the veggies in two batches.

Once done, take the purée and put into a big pot, add your chicken stock and then your curry powder.

Bring to a boil, and then to simmer for about 30 minutes. Taste and add salt and pepper if needed.

Take your green onion stalk, slice diagonally and use as garnish for the soup.