Warming Butternut Squash & Ginger Soup

Serves 6

  • 3 Tbsp. unsalted butter
  • 1 large onion, peeled and quartered
  • 1 garlic clove, peeled
  • 1 in. piece of ginger root, peeled
  • 1 butternut squash, peeled and roughly cubed
  • 4 tart apples, peeled, cored and roughly chopped (gently toss with lemon juice to prevent browning)
  • 1 tsp. sea salt
  • 1/8 tsp. freshly ground black pepper
  • 4 cups chicken or vegetable stock
  1. Melt the butter in a large pot. Add the onion, garlic and ginger and cook, stirring until the onion is soft, 2–3 minutes.
  2. Stir the cubes of squash and apple into the pot. Season with salt and pepper.
  3. Pour in the stock and bring to a boil. Cover and simmer gently, stirring occasionally, until the squash and apples are very tender, about 40 minutes.
  4. Let soup cool a bit then puree the soup in a food processor.