| Level: | Easy |
Ingredients
- 2 pounds butternut squash, peeled and cubed
- 2 apples, peeled and cubed
- 1 large onion, chopped
- 3 tablespoons butter
- 1 teaspoon ground ginger
- 1/2 cup apple cider
- 2 cups vegetable stock
- Milk or cream
Instructions
- Heat the butter in a soup pot and saute the onions until they are softened. Add the squash and apples and the ground ginger. Add the cider and stock, cover and cook until softened, about 25 minutes or longer. Blend the soup, thinning with additional stock if needed. Add heated milk or cream just before serving.
- TIP:
- VEGGIE SPAGHETTI
- Here’s a great way to get your kids to eat squash! Just pierce the stem end of a spaghetti squash with a knife or metal skewer, and place on roasting sheet. Roast at 350 for about an hour, open, and create strands by pulling away the flesh with your fork. Serve with butter and Parmesan cheese or tomato sauce
Reviews
I recently served this soup at a party and it was very well received. It was perfect for the vegetarians and omnivores alike in the crowd, and I actually omitted the cream for the lactose-free people (adding extra veggie stock to thin.) Everyone complemented. It was relatively easy to prepare, with the exception of hacking through enough squahes to double the recipe 🙂 Perfect for an Autumn meal or party offering
I have been making this recipe since I first saw it demonstrated in 1997. The only change I’ve made is to substitute a generous amount of fresh ginger for the ground ginger. In addition, I’ve added salt and pepper to taste. It is neither too sweet nor too thick. I receive rave reviews whenever I serve it.
Perhaps if I would have used tarter apples (I used MacIntosh) the soup wouldn’t have turned out so sweet. I even tried adding sage and later Parmesan but the soup could not be saved and I couldn’t even finish a bowl. I did give it 2 stars because my husband could finish his so I guess it wasn’t a total flop. I won’t make this again.
Great Soup, but a little thick. I added some heavy cream to thin it out so that it was more of a soup texture as oppose to a “dip”