Squash, Ginger and Apple Soup Recipe 🍲

Overview:

This easy-to-make soup is a delectable blend of autumn flavors, showcasing the natural harmony of seasonal ingredients. The combination of squash, ginger, and apple creates a golden potage that’s both sweet and savory, with a lively kick from the ginger. Whether served as a first course for eight or as a hearty main course for four, this soup is sure to delight your taste buds. With a total preparation and cooking time of 1 hour and 35 minutes, it’s perfect for a cozy weeknight dinner or a special occasion.

Servings: 8 (as a first course) or 4 (as a main course)
Preparation Time: 40 minutes
Cooking Time: 55 minutes
Total Time: 1 hour and 35 minutes
Calories: 369.3 per serving
Rating: ⭐⭐⭐⭐⭐ (based on 3 reviews)

Ingredients:

Quantity	Ingredient
2	Unsalted butter
3	Granny Smith apples
3	Yellow onions
1 1/2	Fresh ginger
3 cloves	Garlic
2 tsp	Salt
6 cups	Vegetable or chicken stock
1	Freshly ground black pepper
1 cup	Heavy cream (optional)

Instructions:

Preheat Oven: Position a rack in the middle of the oven and preheat to 450°F (230°C).
Related Articles
“Link To Share” is your all-in-one marketing platform, making it easy and professional to direct your audience to everything you offer.
• Modern, customizable bio pages • Link shortening with advanced analytics • Interactive, brandable QR codes • Host static sites and manage your code • Multiple web tools to grow your business
Prepare Squash: Line a jelly roll pan with foil. Halve the squash lengthwise and scrape out and discard all the seeds and fibers using a sharp metal spoon.
Bake Squash: Place the squash halves, cut side down, on the prepared pan and bake until very tender when pierced with a fork, about 40 minutes. Remove from the oven and let cool slightly.
Scoop Flesh: Once cool enough to handle, scoop out the flesh of the squash, including any well-browned edges. Chop and reserve the flesh.
Cook Aromatics: In a large pot over medium heat, melt the unsalted butter. Add the chopped apples, onions, ginger, and garlic. Cook, uncovered, stirring occasionally until lightly browned, about 15 to 20 minutes.
Simmer Soup: Add the vegetable or chicken stock, reserved squash, salt, and freshly ground black pepper to the pot. Bring to a simmer, then partially cover and cook, stirring occasionally, until the apples are very tender, about 30 to 35 minutes.
Puree Soup: Remove the pot from heat and allow the soup to cool slightly. Puree the soup in batches using a food processor, blender, or food mill until smooth.
Optional Cream: Return the pureed soup to the pot. If using heavy cream, add it to the soup and heat, stirring often, until steaming, about 5 minutes.
Adjust Seasoning: Taste the soup and adjust the seasoning if needed. Ladle into bowls.
Optional Garnishes: For a gourmet touch, consider garnishing the soup with caramelized apples or a dollop of ginger cream. To make caramelized apples, melt unsalted butter in a pan, add diced Granny Smith apples, brown sugar, salt, and pepper, and cook until golden brown and glazed. For ginger cream, whisk chilled whipping cream into soft peaks and stir in fresh ginger juice.
Serve: Serve the soup hot and enjoy the delightful flavors of autumn in every spoonful!

Tips:

This soup can be prepared up to 3 days in advance and tastes even better when the flavors have had time to meld.
If you prefer a smoother consistency, use an immersion blender directly in the pot for easy pureeing.
Experiment with different garnishes to elevate the presentation and flavor profile of the soup.
For a vegan option, substitute the heavy cream with coconut cream or cashew cream.

Nutritional Information (per serving):

Calories: 369.3
Fat: 9.4g
Saturated Fat: 5.6g
Cholesterol: 22.9mg
Sodium: 605.1mg
Carbohydrates: 75.6g
Fiber: 13g
Sugar: 24.2g
Protein: 5.8g

Enjoy this comforting and flavorful Squash, Ginger, and Apple Soup, perfect for chilly autumn evenings or any time you crave a taste of seasonal goodness! 🍁🍎