Butternut Squash Soup

By vealam

Ingredients

• 1 large butternut squash, or 2 small (about 4 lbs total), peeled, seeded and cubed
• 3 tablespoons olive oil, divided
• kosher salt
• black pepper
• 1 tablespoon butter
• 2 apples, peeled and sliced (I used Gala)
• 1 inch piece of fresh ginger, peeled and grated or minced (about 1 1/2 tablespoons)
• 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)

Details

Servings 6
Cooking time 60mins
Adapted from mybakingaddiction.com

Preparation

Step 1

1. 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.

2. 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.

3. 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. Serve!