Butternut Squash, Ginger
and Apple Soup
SERVES 4 PREP TIME
15 min COOK TIME
40 min
2 tablespoons olive oil
4 tablespoons unsalted butter
1 butternut squash (about 2 pounds) — peeled, seeded and
cut into 2-inch pieces
2 large apples, preferably Honeycrisp or Gala — peeled, cored
and cut into 2-inch pieces
2 large carrots — peeled, quartered and finely chopped
1 large onion, peeled and chopped
1 small piece ginger, grated
1 tablespoon chopped fresh thyme
½ teaspoon cardamom
1 cup apple cider
1 quart chicken broth or vegetable broth
Salt and pepper
Honey, for serving
In a large pot over medium-high heat, stir together the oil
and 2 tablespoons butter until melted. Add the squash, apples,
carrots and onions; stir to coat. Continue cooking until the onion
is softened and translucent, about 10 minutes. Stir in the ginger,
thyme and cardamom, and cook until fragrant, about 2 minutes.
Pour in the cider and stir, scraping up any brown bits from the
bottom of the pot. Cook until the liquid has reduced by half. Add
the broth and reduce the heat to medium-low. Simmer until the
squash is tender, about 35 minutes.
Using an immersion blender or a regular blender and working
in batches, blend the soup until smooth. Simmer until the liquid
is reduced by half. Swirl in the remaining 2 tablespoons butter
and stir to combine. Divide the soup among 4 bowls and top each
with a generous drizzle of honey.
