“Best ever? Right.”
That’s what you’re probably thinking. And given my propensity to exaggerate based on what I’m currently feeling at any given moment, I’d doubt myself too.
Until I try the soup, that is.
I’ve made butternut squash soup before, but feel free to completely disregard that recipe. THIS is the one you should be making.
And thanks to my love affair with my new immersion blender, making this soup is a breeze…or a whirl. (Ha!)
This is not one of those overly sweet, cinnamon and nutmeg loaded soups you would probably suspect me of making, knowing of my insatiable sweet tooth.
Thanks to my new besties, apple and ginger, it’s bright, delicious, and ultra creamy – without any cream. Did I mention that? This soup is healthy! One big giant pot of veggies and fruits that you can easily convince non-veggie eaters is far more naughty than it actually is.
- 2 butternut squashes, peeled and cut into 1-inch cubes
- 1 head of garlic
- Salt and pepper to taste
- 1 large (or 2 small) Honeycrisp apples, diced
- 1 onion, diced
- 1 Tbsp freshly grated ginger
- about 6 cups of vegetable stock, more or less depending on how thick you like your soup
- Day-old baguette, cut into cubes
- Garlic powder
- Olive oil
1. Roast your garlic and the butternut squash. To roast the garlic, preheat your oven to 400 degrees. Chop off the top 1/2 inch or so of the entire garlic head. Drizzle with olive oil, then sprinkle on some salt and pepper, wrap in tin foil and bake for about 25 minutes, or until the individual cloves are soft and squishy.
2. To roast the butternut squash (and you can do this at the same time as the garlic) toss the butternut squash in a few teaspoons of olive oil. Lay out in a single layer on a baking sheet or two, and sprinkle with salt and pepper. Bake at 400 degrees for about 30 minutes, or until the squash pieces are easily pierced with a sharp knife or fork.
3. Heat a tablespoon of oil in a large stock or soup pot over medium heat. Once the oil is heated, add the onion and the apple, and cook until the onion is translucent – about 5 minutes.
4. Next, add in your stock, butternut squash, and ginger. Squeeze the individual cloves of garlic out of their papery outer skins and add those to the soup as well. Using an immersion blender, whip everything together until smooth and creamy. Bring the soup to a boil, the reduce to a simmer while you make your croutons.
5. To make the croutons, toss your bread cubes in some olive oil, until they’re evenly coated. Sprinkle with salt, pepper, and garlic powder, then bake at 350 degrees for about 10 minutes, or until your croutons are golden brown, and nicely toasted.
6. Ladle out some soup, top with your croutons, and serve!