Prep 10 mins
Cook 30 mins
I was intrigued by the addition of apple vinegar to "round out" the flavor profile of this soup. A couple tablespoons of decoratively swirled creme fraiche (or sour cream) & a sprinkling of toasted slivered almonds makes for an elegant presentation. Found in the Tribune's Food & Drink Weekly.
- 2 1⁄2 lbs butternut squash
- 2 tablespoons butter
- 1 onion, chopped (about 1 cup)
- 3 garlic cloves, sliced
- 2 tablespoons gingerroot, minced fresh
- 6 cups water
- 2 teaspoons salt, more to taste
- apple cider vinegar, to taste (about a tablespoon)
- 2 tablespoons creme fraiche (or sour cream) (optional)
- 1 tablespoon almonds, toasted & slivered
- Peel the squash, using a sharp vegetable peeler. Cut it in half lengthwise and scoop out the seeds with a spoon. Cut in 1-inch chunks.
- Heat the butter in a large soup pot over medium heat. Add the onion and cook until it softens, about 5 minutes. Add the garlic and ginger root and cook until fragrant, about 3 minutes. Add the diced squash, water and salt and bring to a simmer. Cook at a low simmer until the squash is tender enough to smash with a spoon, about 30 minutes.
- Puree the soup, either using an immersion blender or grinding it in several stages in a regular blender. The soup should be completely smooth and a little thicker than heavy cream. Ladle the soup through a strainer into a clean soup pot, discarding any bits of squash or ginger left behind.
- Heat the soup through once more and season to taste, adding salt first and then the vinegar. Add the vinegar one-half teaspoons at a time; it will take a little more than 1 tablespoons.
- To serve, stir the crème fraîche to loosen the texture. Ladle the soup into wide bowls and spoon 1 to 2 Tbsps. of crème fraîche in a decorative pattern onto each. Scatter a few toasted slivered almonds over the soup and serve immediately.