Prep 40 mins
Cook 55 mins
This easy soup is delicious. It is wonderful proof of the theory that ingredients that come into season together are naturally complementary. Autumn, then, is the time to simmer up a pot of this golden potage. The ginger adds a lively kick to an otherwise sweet and mellow dish. You will not be dissappointed!! Serves 8 as a first course, or 4 as a main course. Prep time is the time it takes to bake the squash...
- 2 small butternut squash (2 1/2 lb in total)
- 44.37 ml unsalted butter
- 3 small granny smith apples, cored,peeled and chopped
- 354.88 ml finely chopped yellow onions
- 44.37 ml minced peeled fresh ginger
- 2 clove garlic, peeled and chopped
- 1419.54 ml vegetable stock
- 4.92 ml salt
- 2.46 ml fresh ground black pepper
- 118.29 ml whipping cream (optional)
- Position a rack in the middle of the oven and preheat to 450*F.
- Line a jelly roll pan with tinfoil.
- Halve the squash lenghtwise and with a sharp metal spoon scrape out and discard all the seeds and fibres.
- Lay the squash halves, cut side down, on the pan and bake them until they are very tender when pierced with a fork-- about 40 minutes.
- Remove the pan from the oven and when the squash is cool enough to handle, scoop out the flesh, including any well browned edges.
- Chop and reserve the flesh.
- In a large pot over medium heat, melt the butter.
- Add the apple, onion,ginger and garlic and cook, uncovered, stirring once or twice until lightly browned.
- (15 to 20 minutes) Add the stock, reserved squash, salt and pepper and bring to a simmer.
- Partially cover the pan and cook the soup, stirring occasionally until the apples are very tender, about 30 to 35 minutes.
- Remove from heat and cool slightly.
- Puree the soup in batches in a food processor or blender, or force it through a food mill.
- This soup can be prepared up to 3 days in advance, and will taste the better for it.
- Cool, cover and refridgerate.
- To serve, return soup to the pan.
- Add the cream if you are using it, and heat, stirring often, until steaming, about 5 minutes.
- Adjust the seasoning and ladle into bowls.
- NOTE: A spoonful of sweetly caramelized apples and a dollop of ginger cream will transform this simple country soup into a dazzling starter.
- Or, sprinkle it with crumbled Gorgonzola (about 1 cup), diced raw red apple (about 3/4 cup) and chopped pistachios or toasted pumpking seeds (about 1/2 cup) For Carmelized apples: melt 3 TBS unsalted butter.
- Add 2 medium-large cored, peeled and diced Granny Smith apples and cook stirring often until lightly browned.
- Add 1 TBS packed golden brown sugar, a pinch of salt and a generous grinding of black pepper and cook, stirring another 5 minutes until the apples are well browned and glazed.
- Use hot.
- For Ginger Cream: In a small bowl, whisk 1/3 cup chilled whipping cream into soft peaks.
- Stir in 1 TBs fresh ginger juice, made by finely shredding the ginger on a grater and pressing it through a seive set over a small bowl.
This is one of the very best soups I have ever made! I used olive oil instead of butter and didn't add any cream. It IS even better the second or third day. I made a huge batch the other day, freezing about 2/3 of it. It was just as good after having been frozen.
I loved this soup! I followed the recipe, substituted chicken broth for the vegetable and used a lighter cream. I enjoyed the many flavours, sweet squash and apples, bit of bite from the fresh ginger and the creamy texture! When you bake the squash for the soup it is so much better than boiling or steaming. Garnished with a little sour cream and pumpkin seeds. Great recipe Marie!
I had never cooked squash before and still don't know if I used the right kind of squash (it looked like an overgrown zuchini but much paler), it was delicious in this recipe. My husband loved it. I'm sharing this one with my sewing club friend who gave me the squash out of her garden. I should tell you that the 2nd page of instructions is missing in the printout version.