Tuesday, October 13, 2020

Butternut Squash Soup

 4 lbs butternut squash, peeled, seeded and cubed

3 tablespoons olive oil, divided

kosher salt

black pepper

1 tablespoon butter

2 apples, peeled and sliced

1 1/2 tablespoons (1inch piece of fresh, peeled) grated or minced ginger

1 medium onion, chopped

1/4 teaspoon cinnamon

1/2 teaspoon allspice

pinch of ground cardamom (optional)

3 cups of stock (chicken, turkey or vegetable)

Preheat oven to 425 degrees. Spray a rimmed baking sheet with non-stick cooking spray. Spread squash in a single layer on prepared baking sheet and drizzle with 2 tablespoons of olive oil. Season with salt and pepper, tossing the squash to coat. Roast squash for 30 minutes or until tender and the edges are caramelized. Allow to cool slightly.

In a heavy bottomed pot or Dutch oven, heat remaining 1 tablespoon of olive oil and butter over medium heat. When butter is melted, add apples, ginger, onion, cinnamon, allspice and cardamom (if using). Cook, stirring frequently, until apples and onions are soft and mixture is fragrant, about 10 minutes. Add roasted squash and stock to the pot and bring soup to a boil. Reduce heat and simmer for 10 minutes.

Working in small batches, carefully transfer soup to blender and puree until smooth. Return soup to the pot and simmer for an additional 10 minutes. Adjust seasonings for salt and pepper.

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