Creamy Butternut Squash & Ginger Soup with Apple Cider

I look forward to making this soup every fall. It’s the perfect cold weather meal and the whole house smells amazing after I’ve spent the afternoon cooking with squash and ginger. For extra flavor, I like to add a touch of apple cider. The natural sweetness mellows the spicy ginger.

 

Creamy Butternut Squash & Ginger Soup with Apple Cider

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    Ingredients

    3 medium butternut squashes (about 9 pounds) 2 tablespoons minced fresh ginger
    1/2 cup olive oil, divided 1 teaspoon ground cinnamon
    1/2 teaspoon kosher salt, plus more as needed 5 cups chicken or vegetable stock
    1/4 teaspoon freshly ground black pepper 1/4 cup heavy cream
    1/2 medium yellow onion, finely diced 1 cup apple cider
    2 garlic cloves, minced

    directions

    Prep: 15 min Total:
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    • 1

      Preheat the oven to 425ºF. Line one or two rimmed baking sheets with aluminum foil.

    • 2

      Cut each squash in half lengthwise and scoop out the seeds and stringy flesh. Place the squash halves on the prepared baking sheets, and generously drizzle 1 tablespoon of olive oil over each half followed by the salt and pepper. Bake the squash for 50 to 60 minutes or until the flesh is tender enough to be pierced with a fork. Allow the squash to cool until it is comfortable enough to handle.

    • 3

      Meanwhile, in a heavy large stockpot over medium heat, heat the remaining 2 tablespoons of olive oil. Add the onion, garlic, ginger, and cinnamon and sauté until onion is translucent, about 5 minutes. Slowly pour in the stock, stirring the vegetables as you do so, and bring it to a simmer.

    • 4

      Use a large spoon to scoop the soft squash into the soup and use an immersion blender to purée the soup until completely smooth. Alternatively, carefully transfer the soup in batches to a blender and process until smooth. Pour the smooth soup back into the stockpot and proceed.

    notes

    Make-Ahead Tips: Roasting the butternut squash can be done up to a day ahead. Scoop the squash out of the skins and store it in a sealed container in the refrigerator until ready to use. This soup tastes better after it has rested. Try to make it at least 2 or 3 hours before serving it.

    Serving Ideas: For a fun nibble on the side, serve with slices of baguette that have been topped with Gruyère cheese and broiled for a minute or two.

     

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