This combination of butternut and apples, with onions, garlic, maple syrup, ginger and nutmeg, is a wonderfully tasty winter soup.
Ready in 60-75 minutes.
Serves 6 people
Adapted from Roasted Butternut Bisque in Vegetarian Times
- 2 medium or one large butternut squash
- 1 quart vegetable stock or water and bouillon
- 1-2 yellow onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon maple syrup or light brown sugar
- 4 teaspoons minced ginger or 4 cubes frozen ginger
- 2-3 apples, cored, peeled (or not) and chopped
- Salt & pepper to taste
- ¼ teaspoon nutmeg
- Cut the squash in half lengthwise, remove seeds, place it cut side down on a lightly oiled baking sheet, and bake for about 50 minutes at 350 degrees.
- While the squash is baking, chop the onions, garlic, and apple.
- Remove the baked squash from the peel, cut it into chunks, and place it in a large soup pot with the vegetable stock.
- Add onion, garlic, sugar or maple syrup, ginger and apples to the pot. Cook for about 15 minutes until everything is soft.
- Puree with an immersion blender, or in a blender in batches (cooled slightly first), or with an electric mixer, or by hand with a potato masher.
- Add salt and pepper to taste, and the nutmeg. Simmer for 10 more minutes, then serve.
Instead of baking it (steps 1 & 3 above), another way to prepare the squash is to cut it into pieces, remove the seeds and peel, put it in a large soup pot with the vegetable stock, and cook it for 25 minutes.
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