Wednesday, November 26, 2014

Apple ginger squash soup for Thanksgiving


This is a handwritten recipe from a friend, dating from the days when our group of young stay-at-home mothers organized toddler playdates and Christmas recipe exchanges. (And yes, tempus fugit and two of them are grandmothers already.) It's been tucked away in a binder ever since I tried it for the first time one appropriately wintry day, and found the combination of squash and fresh ginger too bizarre for my innocent tastes. Thank God, time flies -- looking over it anew, I saw how simple it was, and so made it for our Thanksgiving. As my friend wrote at the bottom of the page: "On Thanksgiving Day keep pot simmering -- keep covered -- on stove or in crockpot. Serve as a warm beverage in mugs. Adds wonderful aroma throughout the house. Really! Really! Wonderful!" And it is.


You'll need:

3-4 Tbsp butter
1 and 1/2 lb. butternut squash, peeled, seeded, and cut in chunks
1 medium onion (sliced)
1 large Granny Smith apple, peeled, cored, and chopped
2 cups chicken broth
1 sprig of thyme or 1/2 tsp dried
2 Tbsp fresh ginger
salt and pepper to taste
1 cup heavy cream

Saute the squash, onion, and apple in the butter about 5 minutes. Add the chicken broth and the thyme, bring to a boil, cover, reduce heat and simmer 40 minutes until squash is tender. Remove thyme sprig if using, and let soup cool.

In blender, puree soup in batches, adding the fresh ginger with each batch. Blend well.


Scald cream, and stir in the pureed soup. Reheat to a simmer. Ladle into mugs, and sprinkle with chives or scallion tops before serving. The recipe is rich but serves only six -- it could be easily doubled for a larger crowd.

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