I made my first batch of soup of the season last weekend! I have so many soups I want to make after reading about all of your favorite recipes on my Fall Soup Round-Up post. However, ever since Lisa made butternut squash soup for her Supper Club I’ve been kind of craving it. And it has a secret ingredient that really sets this recipe apart from the usual butternut squash soup — it’s ginger! It is seriously so good. Everyone licked their bowls cleaned at dinner. So anyway, I borrowed her recipe. And you should too…
Butternut Squash Soup
Original recipe from Woman’s Day
3 tbsp. unsalted butter
1 large onion
2 large Gala apples, peeled
3 lb. Butternut Squash
1½ piece fresh ginger
1 box chicken broth
1 c. Apple Cider or Juice
½ tsp. kosher salt
¼ tsp. Freshly ground black pepper
½ c. heavy cream
1. Melt butter in a 5-qt pot over medium-high heat. Stir in onion and apples; sauté 5 minutes or until onion is translucent.
2. Add butternut squash, ginger, chicken broth, cider, salt and pepper. Bring to a boil; reduce heat, cover and simmer 20 to 25 minutes or until vegetables are very soft. Let cool for 5 minutes.
3. Process soup in very small batches in a blender or food processor until smooth (alternately, use an immersion blender to purée). Return soup to pot and add cream. Season with salt to taste. Warm over low heat, if necessary.
To make our soup a little more festive we hollowed out a pumpkin, let it roast in the oven for awhile and then served our soup in it!