Recipe by Chef Heidi Fink
Squash, Apple, and Ginger Soup
- Prep time 30 mins
- Cook time 40 mins
- Ready in 1 hour 10 mins
- Yield Serves 4
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The apple and ginger bring brightness and interest to this warming, flavourful soup. This recipe is simple to make and doubles easily.
Ingredients
Directions
- Heat a heavy soup pot over medium-high heat.
- Add the butter and heat until butter is melted and frothy. Add the onion and stir. Sauté, stirring frequently, until onion is translucent and cooked through, about 8 minutes. Turn heat down, and continue to cook for about 5 minutes more until the onions are flecked with golden brown. TIP: Use this time to prep the squash, carrots and apple.
- When onions are ready, stir in the ginger and sauté until fragrant (a few seconds). Add the stock, the salt and the chopped squash, the carrots and apple. Bring to a boil, reduce heat to low, cover, and simmer until everything is fall-apart tender, about 20 minutes.
- Puree the soup using a hand-held immersion blender, or in batches in a counter-top blender. Return to pot, if using a counter-top blender, and taste to see if it needs more salt.
- Serve immediately, with croutons or toasted pumpkin seeds, or a dollop of plain yogurt.
- Soup lasts in the fridge for up to four days, and freezes very well.
