Butternut Squash Soup

Butternut Squash Soup

  • By Cleve Campbell
  • /
  • January 2015 - Vol.1 No. 1

Butternut squash is a winter squash, which stores for months in a cool, dark ventilated room. Squash and apples complement each other naturally.  Here is a quick, easy, and delicious hearty winter recipe

                                              Butternut Squash Soup

Serves 12

4 lbs Butternut squash

6 Tbsp butter

1 ½ cup chopped onions

Several cloves of garlic, finely chopped

Few carrots and celery stalks

1 potato, finely chopped

2 medium Granny Smith apples, cored  and cut into 1” chunks

1 inch fresh ginger, finely chopped or 1 tsp. ground ginger

½ tsp Nutmeg

1 tsp Garam Masala or curry powder  (optional, more or less to taste)

2/3 cup orange juice

3 ½ cups chicken or vegetable stock

1 ½ cups heavy cream

1 Tbsp brandy

Halve and remove seeds from squash.  Baste with olive oil and turn upside down on baking sheet.  Bake @ 350 for approx. 1 hr until soft.  Cool.  Scoop out squash.

Sauté onion, garlic, celery, carrots and fresh ginger in butter for approx. 5 min., then add potato, apple, orange juice and chicken stock and simmer for 25-30 minutes.

Add squash and cool the mixture slightly.  Puree in food processor in batches.

Heat again just to a low simmer and add brandy, nutmeg, and Garam Masala or curry powder.

Stir in heavy cream just before serving.  Keep warm but not boiling.

For garnish, try a dollop of sour cream, toasted pecans, crystallized ginger and/or grated apple.