Soups‎ > ‎

Butternut Squash and Apple Soup

INGREDIENTS
4 1/2 tablespoons olive oil
a 2 1/2 lb. squash,   peeled  and cubed
1 large onion, coarsely chopped
2 ribs celery, coarsely chopped
1 carrot, coarsely chopped
1 large apple peeled and coarsely chopped
1 teaspoon ancho chili powder
6 cups chicken or vegetable stock
2 tablespoons finely chopped ginger  (divided)
1 tablespoon finely chopped lemongrass
Salt and pepper to taste  
INSTRUCTIONS
1. Heat olive oil over medium heat in a large, heavy soup pot or Dutch oven and add onions and carrots. Cook stirring until tender and the onions translucent, about 5 minutes.
2. Add the squash, celery, and apple and cook another 5 minutes. Add the ancho chile, 1 tablespoon of ginger, lemongrass and  pinch of salt and stir into the mixture.
3. Add the stock and bring to a boil. Then ~ Reduce heat, cover and simmer another 45 minutes.
4. Add the final tablespoon of the ginger for that extra "bite" of flavour. (optional)
Puree the soup using an immersion blender right in the pot. Or, blend in batches, using a blender or food processor.
~ Add salt and pepper to taste.~
Note: If you are serving this soup to children, then you may want to leave out the "spicy" ginger.