Make this for thanksgiving. In our house, it is not thanksgiving without it.
As a warning, though, I broke my crock pot with this soup (OK, it slid off the hood of my car), and my mom needed stitches from this soup. So be careful!
- 2 large butternut squash, peeled, seeded and chopped in 2 inch chunks*
- 2 large Granny Smith apples, peeled, seeded and coarsely chopped
- 2 Cups apple cider
- 2 Cups broth (chicken or vegetable)
- 2 Cups Chopped onion
- Olive oil
- 4 slices fresh ginger
- 1 garlic clove-sized piece of ginger, grated
- kosher salt & pepper to taste
Heat oil. Saute, then sweat the onions and ginger over medium heat for 20 minutes or until the onions are quite soft. (The fresh ginger is the secret here – ground ginger doesn’t have the same punch.)
While the onion is cooking, peel and chop the squash – [*an Oxo peeler works best for the peeling, and take care with the chopping, since folks have been known to hurt themselves with this very resistant squash. You might consider buying pre-peeled squash.]
Add squash, chopped apple and broth and bring to a boil. Reduce heat and simmer, covered, 25-30 minutes or until squash is tender. Allow to cool slightly.
Remove the solids from the broth with a slotted spoon and puree in a food processor or in a blender in batches, adding broth as needed. It’s easier if you can use an infusion blenders right in the pot – less mess potential! The soup should be a velvety orange puree.
Add cider to soup, stirring well. Correct seasoning by adding ground ginger, grated fresh ginger, and/or salt and pepper to taste. Serve in small soup bowls as a hearty first course, or with a salad as a light lunch or supper.