This tasty Butternut Squash, Apple and Ginger Soup is is spiced with ginger and coriander then pureéd for a creamy texture.
- Cook Time
- Prep Time
- 1 diced onion
- 1 chopped butternut squash
- 4 chopped apples
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon cumin
- ½ teaspoon coriander
- ½inch fresh ginger
- 4 cups stock or water
1. Start by sautéing a diced onion in a large pot. When onions are translucent, add one chopped butternut squash and 4 chopped apples. Sauté for about 10 minutes or until squash and apples are golden and begin to brown.
2. Add 1 teaspoon salt and ¼ teaspoon pepper, 1 teaspoon cumin and ½ teaspoon coriander. Add a ½ inch of ginger, either whole or diced, depending on how much ginger flavor you like. Adding a whole piece and removing it after simmering will impart a more subtle flavor; dicing it into the soup will give it a powerful taste.
3. Add 4 cups of liquid (chicken stock, vegetable stock, or water) and simmer 30 minutes, or until very soft.
4. Purée in a food processor or with a hand blender.
5. To garnish, either chop an apple and toss with a little lemon juice, or cut ginger into thin matchsticks and fry into crispy ginger chips.
Recipe originally published in JOY of KOSHER with Jamie Geller Magazine Passover 2014 SUBSCRIBE NOW