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.