Butternut Squash, Ginger & Apple Soup

Always Give Your Guests Accoutrement to Dress Their Soup

Sheesh! It was an enormous butternut squash.

I felt I had no choice. I have to cut this thing open and do something with it soon. I really didn't love squash, so perhaps a soup would work. Was there anything easy and fairly quick to do? Next morning, I get into the office and emailed the Lunch Bunch the news:

"LunchBunchers! I arrived at the house at about 8 p.m. last night and saw this huge butternut squash sitting on my table. Thinking, urgh, better do something with that; I went online. Last night I made a really simple and terrifically (surprisingly) flavorful soup. The recipe has so few steps, I figured I’d share with you guys. (Maybe we should try making here, but I’ll leave that vote to you guys) I didn’t have the pecans, so I just drizzled olive oil over walnuts, popped in the toaster oven, chopped with a chef knife, and sat down to enjoy a lush, memorable dinner."

Well, what a terrific surprise. It worked perfectly as a lunch at work the next day

A Lunchtime Treat: Butternut Squash Soup with Salad

And then, as you can see from the picture that leads this blogpost, it was a fun starter for a terrific beef tenderloin meal I made and will share with you in these pages this Friday. My guests loved how they get to sprinkle the red hot pepper over the top, and place chopped, toasted, seasoned walnuts over the top. It just looks so damned good when you bring it to the table. And really, truth be told, it's boiled veg, puréed into a soup.

Here’s how you can do it in less than an hour: BUTTERNUT SQUASH SOUP

Ingredients
1 onion (chopped)
1 lb butternut squash (peeled and chopped)
2 apples (peeled and chopped)
1 potatoes (peeled and chopped)
1 t ginger root (grated fresh)
4 c water or stock
2 T butter (I used olive oil instead)
1 pinch white pepper

½ c apple cider
1 t brown sugar (packed)
1 c plain yogurt
1 T toasted pecans (finely chopped)

In a large saucepan melt butter or pour olive oil into a medium heat pan; brown the onion, stirring occasionally, for 4 minutes or until softened. Add squash, apples, potato, ginger, and white pepper; stir in water or stock. Cover and bring to boil; reduce heat to low and simmer for 12 to 15 minutes or until potatoes are tender. In actual fact, I went, took a shower, and that mixture simmered for a good 40 minutes.

In food processor or blender, purée the soup until smooth (in batches if necessary). Return to the saucepan and stir in apple cider and the teensiest amount of brown sugar; heat to nearly boiling. Garnish with dollop of yogurt and sprinkle with pecans. Now, I did something different here and whisked in about one full cup of Fage brand 2% yoghourt. I think it makes all the difference. More supple, more lush, as I said in the email above.

Make this while it’s still cold out. It’ll warm you and your guests through. Or better yet, serve as an amuse-bouche in tiny cappuccino cups at the start of your meal, when the guests arrive. If it’s a particularly cold night out this winter, perhaps forego the drinks at the start of their visit, and hand them a cappuccino cup of orangey-goodness.

With the toppings they get to add, it’ll feel so chic, when in fact, it’ll be little more than boiled and mashed veg.

Butternut Squash Ginger and Apple Soup

Ah, the joy you can get from simplicity. These cooking moments tend to be rare.