Recipe: Butternut, Ginger and Apple Soup

Rating: 4.8 stars based on 1235 reviews

Serves 6



Ingredients:-

  • 1.25kg butternut squash
  • 300g eating apples
  • 1 onion
  • 2 cloves garlic
  • 30g butter
  • sea salt and black pepper
  • 1 knob fresh ginger, grated
  • ½ tsp ground allspice
  • 1.5 litres chicken stock

  • TO SERVE
  • 1 apple, extra
  • 1 knob butter, for frying

Method:-

    • Peel the squash, discarding the skin, seeds and fibres, and cut the flesh into chunks.
    • Peel, core and roughly chop the apples.
    • Peel and finely chop the onion.
    • Peel and crush the garlic.
    • In a large pan, fry the onion and garlic in the butter until soft, about 3 minutes.
    • Season, stir in the ginger and allspice and fry for a further minute.
    • Add the squash and apple, cover and cook gently for about 10 minutes, stirring through occasionally.
    • Add the stock and gently simmer for 20 minutes or until everything is soft.
    • Once cooled a little, purée in batches in a processor.
    • Taste, adding extra seasoning if needed, then reheat in a saucepan.
    • Slice the extra apple very thinly and lightly fry in butter until just golden.
    • Serve the soup decorated with the apple slices.

      • WITH BUTTERED CREAM CHEESE TOAST
      • Grill thick slices white farmhouse bread, spread with butter followed by your choice of cream cheese.

      Note:-

      C.Mict09



      None

      This template modified by (c) Adrian Teakdesk.