♦ 1 large butternut squash, cut in half and seeded
♦ 1/2 onion, chopped
♦ 2 gala apples, peeled and cored, chopped
♦ 2 cloves garlic, chopped
♦ 3 tsp ground ginger
♦ 2 tsp dried sage
♦ 1/2 tsp ground nutmeg
♦ 4 cups vegetable broth
♦ salt and pepper
Preheat your oven to 400°F – drizzle olive oil onto the squash, and (using your hands) coat all of its sides. Place the squash face down onto a baking sheet lined with foil, and bake for 25 minutes. Carefully flip the squash onto its back, return to the oven and bake for an additional 25 to 30 minutes (or until a fork pierces easily); allow to cool in the oven while preparing the soup.
Heat a large dutch oven (or heavy pot) over medium heat – add the olive oil, and lower the heat slightly. Once the oil is shimmering, add the onion and sauté until golden. Add the apple, garlic, and spices – allow to cook for an additional 2 to 3 minutes or so. Pour in the vegetable broth and bring to a simmer.
Carefully remove the squash from the oven, and slice into large chunks using a dull knife (so as not to scratch your baking pan!) Add the squash piece to the pot and continue to simmer for a few moments. Depending on how thick or thin you want your soup, this is a careful part to monitor – it shouldn’t take more than 2 to 3 minutes at this point (unless you want a thicker soup, in which case allow the broth to continue to boil down for 4 or 5 minutes).
Using either a handheld immersion blender or food processor, carefully purée the soup until smooth. Remove any large chunks, and enjoy (Note – this soup develops in intensity with time, and tastes best the next day).
To read more about this dish and my musical pairing, click HERE.