Restaurant Recipes
Rioja Butternut Squash-Ginger Apple Soup
Yield: about 4 quarts
Ingredients
- 4 butternut squash, cut in half lengthwise and seeded
- Olive oil to brush on squash for roasting
- 2 quarts vegetable stock
- 1/3 cup fresh ginger root, grated
- 1 cup apple juice
- 4 large Fuji apples, cored and peeled
- 1 star anise
- 1/2 cup brown sugar
- 1 teaspoon kosher salt
- 1/4 teaspoon white pepper
- 1 cup heavy cream
Instructions
- Place cut squash skin-side down on baking sheet; brush lightly with olive oil.
- Place under hot broiler until roasted to a golden brown.
- Remove and set aside to cool.
- In a large soup pot, add vegetable stock, ginger, apple juice and apples.
- Bring to a boil, reduce heat and simmer for 20 minutes.
- Meanwhile, scoop out squash and puree. Set aside.
- When stock has simmered, add the roasted squash, star anise and sugar.
- Stir well to mix; return to simmer and cook another 40 minutes. Remove star anise.
- Add the salt and pepper and blend soup with a stick blender. While blending, add the cream. Taste to check seasoning. Strain soup and chill.
- Can be served hot.
Per serving: 340 cal., 14g fat (8g sat), 41mg chol., 57g carb., 4g pro., 9g fiber, 303mg sodium
Attribution
Rioja, Denver, Colorado