I made this soup yesterday and my family liked it so much, that I have to share the recipe. The winter butternut squash adds warmth, the apples a little sweetness and the ginger some spice. Just delicious!
14 people made this
1 (1kg) butternut squash
olive oil, to taste
2 tablespoons butter
1 small onion, chopped
1 (1 to 2cm) piece fresh ginger root, peeled and minced
1 apple, peeled and diced
1L chicken stock
1 tablespoon maple syrup
salt, to taste
ground white pepper, to taste
100ml single cream
Method Prep:15min › Cook:2hr › Ready in:2hr15min
Preheat oven to 175 C / Gas 3/4.
Cut butternut squash in half and scrape out seeds and discard. Brush the squash with olive oil and place cut side down on a baking tray.
Roast in the oven for about 40 minutes until the skin is wrinkled and the inside is tender. Peel squash and coarsely chop the flesh.
In a large saucepan melt butter and cook onion and ginger for about 10 minutes until translucent, but not browned. Add apple pieces and cook and stir for a few minutes. Pour in chicken stock and add squash. Bring to the boil and simmer over medium heat for 10 to 15 minutes until apple is soft.
Blend soup with a handheld liquidiser or in a food processor until smooth. Stir in maple syrup and season with salt and white pepper to taste.
Add water and cream and heat through, taking not to boil. Pour into warmed bowls and enjoy hot.