I think it’s time that summer go away and fall officially arrive and stay.. I’ve had enough of the heat and humidity and I’m ready to start cooking some of my favorite things…and here is the recipe for one of them…
This recipe makes about 6 servings. It is deliciously sweet yet savory, with a smooth creamy texture that invites you back bowl after bowl. Enjoy!
Butternut Squash Soup
- 1 large butternut squash, cut in half lengthwise, seeded
- 1 granny smith apple, peeled seeded and small dice
- 3 celery ribs, small dice
- 3 carrots, small dice
- 1/2 yellow onion, small dice
- 1 tablespoon kosher salt, plus 1 teaspoon
- 1 teaspoon freshly ground white pepper
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 4 cups vegetable stock, heated
- 1 teaspoon minced ginger
- 1 tablespoon minced garlic
- 3 tablespoons unsalted butter
- Heat the oven to 425 degrees F.
- Brush the flesh of the squash with a little butter and season with 1 tablespoon of the salt. Place the squash, flesh side down on a sheet pan and roast for 40 minutes or until the flesh is nice and soft.
- While the squash is roasting saute the apple, onion, celery, carrot, and garlic in butter. When the vegetables are soft, add the dry spices and saute another 5 minutes.
- Add the heated stock and allow to boil for roughly 10 minutes.
- Remove the squash from the oven and CAREFULLY (its going to be smokin’ hot) scoop the flesh out from the skin and add to the pot.
- Using an immersion (stick blender), blend the ingredients until smooth and creamy. If you do not have an immersion blender, wait for the soup to cool and use a regular blender. DO NOT, I REPEAT, DO NOT USE A REGULAR BLENDER WITH HOT INGREDIENTS!! YOU CAN GET SERIOUSLY BURNED!!
- Season the soup to your liking.
- Serve hot and enjoy!