As the frosty days of January settle in, it’s such a comfort to have some warm and soothing soup. I made a batch of this squash soup and enjoyed it so much. I’m sure it tastes better the second day too. This is an easy recipe and the addition of a bit of orange or apple juice and a grated apple at the end just balance it out perfectly. I added 2 tsp of curry powder when I cooked the onions…for those of you who know me, you know I love me some curry. If you love it, add the curry too…but this soup stands up beautifully on it’s own as well. Here’s to keeping cozy.
Butternut Squash and Apple Soup
Makes about 9 cups
1 2lb (approx) butternut squash diced (about 5 cups)
1/4 cup butter
1 large onion, diced
2 cloves garlic, minced
2 tbsp fresh ginger, minced
5 cups chicken or vegetable stock
2-3 tbsp orange juice or apple cider
1 large apple, grated
In large saucepan, over medium heat, melt butter. Add onion and cook until softened, about 7-8 minutes. Add garlic and ginger, stir and cook 2 minutes. Add squash and stock. (enough to cover). Increase heat, bring to a boil, then reduce heat to a simmer and cook until squash is tender, about 15 minutes.
Using handheld blender, puree soup. Add orange juice or apple cider, and grated apple. Taste and adjust seasoning – salt/pepper.
*this soup is also excellent with the addition of curry powder. Stir 2 tsp. in after adding garlic and ginger.