Ingredients

The following ingredients have 8 Servings
  • 1 large butternut squash
  • 1/4 cup butter
  • 1 medium onion (chopped)
  • 1 large carrot (chopped)
  • 1 celery stalk (chopped)
  • 1 jalapeno pepper (seeds removed, chopped)
  • 3 garlic cloves (minced)
  • 1 large sweet apple (peeled, cored and cubed)
  • 4 cups chicken or vegetable broth
  • 1 teaspoon ground ginger
  • 1/2 cup heavy cream
  • Salt and pepper (to taste)

Instruction

  • Prepare butternut squash: Cut rinsed squash in half length-wise. Scoop out seeds, and place on a lined baking sheet. Drizzle with olive oil and season with salt and pepper. Bake in a 375°F for about 45 min until tender. Allow to cool. Scoop out flesh and set aside for the recipe.
  • In a large stockpot or Dutch oven, melt butter over medium-high heat.
  • Add onion, celery, carrot, jalapeno, and garlic. Saute, stirring frequently, until vegetables are tender, about 10 minutes.
  • Add apple, squash, broth, and ground ginger. Stir to combine.
  • Bring to a boil. Reduce heat and let simmer for about 25 minutes, until apples are tender. Remove from heat.
  • Blend soup with an immersion blender until smooth. Be careful of splatter!
  • Stir in cream, and season with salt and pepper to taste. Cook a few more minutes to increase the temperature, if necesary. But do NOT bring to a boil (your cream will curdle!).