Squash, Ginger and Apple Soup

Recipe by MarieRynr
READY IN: 1hr 35mins




  • 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.