This soup is an absolutely wonderful one, prefect for a fall/winter weather and it’s been cooked on a regular rotation here. The butternut squash and apple combination is brilliant and the ingredients are those one can find in their kitchen pantry rather easily. I have been adjusting the recipe according to what I may or may not have in my pantry, so I have even used butternut squash from a can (yes!) or ground ginger instead of a fresh one and it has turned out equally perfect.
I also like to add a dollop of greek yogurt on top of the served soup, along with some freshly ground pepper. Try it out if you feel fancy, it certainly adds a nice spin to it 🙂
- Serves: 4-6
- Prep time: 20 minutes
- Cooking time: 30-40 minutes
- Total time: 1 hour
- 3 tablespoons butter
- 1 medium onion, peeled and chopped
- 3 slices of fresh ginger
- 1 medium butternut squash, peeled, seeded and chopped
- 2-3 tart apples, peeled, seeded and chopped
- 2 carrots, peeled and chopped
- 2 sprigs of fresh thyme
- 1 sprig of fresh rosemary
- 4 cups chicken stock
- Salt and Pepper to taste
- Melt the butter over medium heat in a large soup pot.
- Add the onion and ginger, cook and stir for several minutes until the onion has softened.
- Add the remaining ingredients and bring to a boil over high heat.
- Reduce the heat to low and simmer, covered, until the squash is fully cooked.
- Remove from the heat and allow to cool for about 10 minutes.
- Remove the herb sprigs and ginger slices.
- Puree the soup until completely smooth in the pot with a hand-held immersion blender (or in batches in a regular blender or food processor).
- Reheat the soup when ready to serve.