Gingered Butternut Squash and Apple Soup

Submitted by GoldsmithLissa

"From "Wine Lover's Healthy Weight-Loss Plan" Recommended Wine Pairing: Riesling or Gezurtraminer Try garnishing with baked apples sprinkled with cinnamon, then topped with a dollop of yogurt. Make it pretty : ) Add some half-and-half if you prefer a creamier variety."

 

• Ready In: 40mins
• Ingredients: 12
• Serves: 6

ingredients

• 1 tablespoon canola oil
• 1 medium onion, chopped
• 2 1⁄2 lbs butternut squash, peeled, seeded, and cubed
• 2 small gala apples, peeled, cored, and chopped
• 1 tablespoon grated ginger
• 5 cups low sodium chicken broth
• 1 cup apple juice or 1 cup apple cider
• 1⁄2 teaspoon ground ginger
• 1⁄2 teaspoon nutmeg
• sea salt
• fresh ground black pepper
• plain yogurt, as garnish

directions

1. Heat oil in large nonstick soup pot over medium heat. Saute the onion until soft, about 3 minutes.
2. Stir in squash, apples, and ginger. Cook for 2 minutes. Add broth, apple juice, ginger, and nutmeg. Bring to boil, cover, and simmer about 20 minutes or until squash is tender. Season to taste with salt and pepper.
3. Working in batches, puree in blender.
4. Serve with spoonful of yogurt as garnish.

Reviews

[Alphacook]

I made this last night with my daughter (who wants to be a chef). The apples overpowered the flavor of the squash. I used apple juice made from my juicer so maybe that was the reason for the pronounced apple flavor. I added a bit of cream which I had on hand instead of yogurt and that helped with the flavor a bit. Not a bad soup but I'll stick with my family recipe.