Saturday, November 10, 2012

Butternut Squash and Apple Soup with Ginger

I have what I would describe as a love affair with soup, but at the same time, I'm not the hugest fan of pureed soups.  Why?  Well . . . I'm definitely one of those people who prefers the more chunks the better in her soup, and will occasionally leave a few spoonfuls of broth left in the bottom of her bowl.  Pureed soups kind of feel like extra-thick broth to me, you know?

Here's my challenge -- John's favorite soup is butternut squash, and he requests it frequently.  I've made a few versions this fall so far, all of which he's loved, but I've felt "meh" about.

Until today, that is . . .

Butternut Squash and Apple Soup with Ginger

1 butternut squash, (2 to 3 pounds,) peeled, seeded, and diced
2 small apples, quartered and cored
1 to 2 tbsp olive oil
1 tbsp butter, Earth Balance, or canola oil
1 small onion, chopped
1 tbsp grated or minced fresh ginger
3 to 4 cups vegetable broth or water (or a combination of the two)
1/2 tsp salt (or to taste)
ground black pepper to taste
1 cup heavy cream, half and half, or full-fat coconut milk

1. Combine the squash, apples, and olive oil in a 9X13 pan and roast at 425 until tender and the edges are beginning to brown, about 45 minutes.  (Stir the apples and squash once or twice during the roasting time.)  Cool slightly.
2. Melt the butter in your soup pot on medium-low, and add the chopped onion and ginger.  Cover, and cook gently, until the onion is very soft.
3. Add the roasted squash & apples, broth or water, salt, and pepper to the pot.  Bring to a boil.
4. Lower the heat and simmer 5 minutes.
5. Puree (either with a stick blender, or in batches in a regular blender)
6. At this point, check your soup's texture.  You want it a bit on the thick side, but not TOO thick.  Gently boil off excess liquid if you need to, or add extra liquid if you need to.
7. Just before serving, stir in the heavy cream.

John hasn't even tried this one yet, (he's still at work,) but I hope he loves it as much as I do!  The combination of sweet apples, savory squash, slightly spicy ginger, and rich dairy is incredible!  Given that I don't much care for pureed soups, I think it's a good sign that I seriously considered going back for seconds.  :)

Serve with something delicious on the side, such as crusty bread with olive oil for dipping, a beautiful green salad, a grilled cheese sandwich, or like I did today, cornbread!

I'm a big fan of this buttermilk cornbread recipe, with one slight modification . . . I cut the sugar down to 1/3 cup.  (It seems plenty sweet to me with this reduction, but if you like a more cake-like cornbread, by all means, use the full amount!)

What is your favorite kind of soup?


Anonymous said...

So...Did John like the soup as much as you did?!? I hope so!

I am obsessed with soup. I can't pick just one...I think both lentil and a vegetable minestrone would be my 2 favorites. Today is a perfect soup day!


Eileen said...

We're the opposite--practically any soup at our house will end up pureed! I mean, as long as it's not a noodle or dumpling-oriented soup. That would be a little weird. This looks perfect for fall!