Restaurant Recipes

Rioja Butternut Squash-Ginger Apple Soup

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Yield: about 4 quarts


  • 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


  1. Place cut squash skin-side down on baking sheet; brush lightly with olive oil.
  2. Place under hot broiler until roasted to a golden brown.
  3. Remove and set aside to cool.
  4. In a large soup pot, add vegetable stock, ginger, apple juice and apples.
  5. Bring to a boil, reduce heat and simmer for 20 minutes.
  6. Meanwhile, scoop out squash and puree. Set aside.
  7. When stock has simmered, add the roasted squash, star anise and sugar.
  8. Stir well to mix; return to simmer and cook another 40 minutes. Remove star anise.
  9. 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.
  10. Can be served hot.

Per serving: 340 cal., 14g fat (8g sat), 41mg chol., 57g carb., 4g pro., 9g fiber, 303mg sodium


Rioja, Denver, Colorado

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