Butternut Squash and Apple Soup

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This is a perfect fall time soup. Apples and butternut squash mingle into a ginger spiked bowl of warmth.


4 pounds butternut squash washed, peeled, and cut into 1 inch cubes
3 tablespoons extra virgin olive oil
1 ½ -2 teaspoons sea salt
1 cup yellow onion diced
1 large sweet, tart apple like honey crisp washed, cored, peeled and cut into ¼ inch dice or thin slices
1 tablespoon brown sugar
2 cloves garlic, minced
4-5 cups veggie stock
1-2 tablespoons ginger juice*


Pre-heat oven to 425 degrees.

  • Place the cut squash on a cookie sheet and rub with 2 tablespoons of the oil and 1 teaspoon of the sea salt.  Roast until it is fork tender.
  • While the squash is cooking, heat the remaining oil in a heavy bottomed soup pot.  Add the onion, apple, brown sugar, and garlic.  Sauté for a few minutes, then add the remaining salt.  Cover and continue cooking until the onions are caramelized.
  • Add the cooked squash and stock.  Bring to a boil.  Reduce heat to medium low.  Cover and simmer about 20 minutes.
  • Puree the soup to create a smooth texture.  Add the ginger juice.  Taste for balance of sweet, salt, and pungent.


*Note:  To make ginger juice, grate a thumb-size piece of ginger root and squeeze the pulp over a small bowl.  The juice will release.

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