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BLOG
Butterkin Squash Soup
Ingredients:
1 large butterkin squash, or 2 small (about 3-4 lbs total), peeled, seeded and cubed
3 tablespoons olive oil, divided
kosher salt
black pepper
1 tablespoon butter
2 apples, peeled and diced (I used Gala)
1 inch piece of fresh ginger, peeled and grated or minced (about 1 1/2 tablespoons)
1 medium onion, chopped
1/4 teaspoon cinnamon
1/2 teaspoon allspice
pinch of ground cardamom (optional)
6 cups of stock (chicken, turkey or vegetable)
Instructions
1 large butterkin squash, or 2 small (about 3-4 lbs total), peeled, seeded and cubed
3 tablespoons olive oil, divided
kosher salt
black pepper
1 tablespoon butter
2 apples, peeled and diced (I used Gala)
1 inch piece of fresh ginger, peeled and grated or minced (about 1 1/2 tablespoons)
1 medium onion, chopped
1/4 teaspoon cinnamon
1/2 teaspoon allspice
pinch of ground cardamom (optional)
6 cups of stock (chicken, turkey or vegetable)
Instructions
- Preheat oven to 425°F.
- Spray a rimmed baking sheet with non-stick cooking spray. Spread squash in a single layer on prepared baking sheet and drizzle with 2 tablespoons of olive oil. Season with salt and pepper, tossing the squash to coat. Roast squash for 30 minutes or until tender and the edges are caramelized. Allow to cool slightly.
- In a heavy bottomed pot or Dutch oven, heat remaining 1 tablespoon of olive oil and butter over medium heat. When butter is melted, add apples, ginger, onion, cinnamon, allspice and cardamom (if using). Cook, stirring frequently, until apples and onions are soft and mixture is fragrant, about 10 minutes. Add roasted squash and stock to the pot and bring soup to a boil. Reduce heat and simmer for 10 minutes.
- Use an immersion blender to puree the soup. Alternatively, working in small batches, carefully transfer soup to a blender and puree until smooth. Return soup to the pot and simmer for an additional 10 minutes.
- Adjust seasonings for salt and pepper. Serve!
