Butternut Squash Soup - Review

This soup was delicious. I was really surprised because I think of squash as a little bland if you don't season it up and there wasn't much seasoning other than salt, pepper and ginger in this. I think the combination of the spices with the apple juice and broth and an entire onion is what made it so good. It turned out to be a rich and creamy bisque, not different than baked potato soup, but it definitely had a kick to it from the ginger I think. I did use powdered ginger due to the lack of having any fresh, but I think next time I will try fresh to see if the taste changes a bit. My children didn't care for it, but I think because they generally don't like squash and just didn't want to really try it. At first my three-year old said it was "yummy" but I will warn you, this soup is not good cold so eat it while it's hot!

I recommend eating this with a baguette or some cheese toast, it is a really good dipping soup. Crackers I don't think would do it justice, must be bread. I will surely make this one again, as my husband and I loved it. Thanks to Woman's Day magazine for this great recipe! 

Butternut Squash Soup

I found this recipe in a Woman's Day magazine and thought it sounded interesting and good. Maybe you will think the same.

Recipe Ingredients

• 3 Tbsp unsalted butter
• 1 large onion, chopped
• 2 large Gala apples, peeled, cored and chopped
• 3 lb butternut squash, peeled and cubed (8 cups)
• 1 1⁄2-in. piece fresh ginger, thinly sliced
• 1 box (32 oz) chicken broth
• 1 cup apple cider or juice
• 1⁄2 tsp kosher salt, or to taste
• 1⁄4 tsp freshly ground black pepper
• 1⁄2 cup heavy cream
• Gruyère Toasts
• 16 slices (1⁄2-in. thick) baguette
• 2 oz Gruyère cheese, finely shredded

Recipe Preparation

1. Melt butter in a 5-qt pot over medium-high heat. Stir in onion and apples; sauté 5 minutes or until onion is translucent.

2. Add butternut squash, ginger, chicken broth, cider, salt and pepper. Bring to a boil; reduce heat, cover and simmer 20 to 25 minutes or until vegetables are very soft. Let cool for 5 minutes.

3. Heat broiler for Gruyère Toasts. Process soup in very small batches in a blender or food processor until smooth (alternately, use an immersion blender to purée). Return soup to pot and add cream. Season with salt to taste. Warm over low heat, if necessary.

4. Meanwhile, place baguette slices on foil-lined baking sheet. Broil 2 to 3 minutes or until golden brown. Take toasts out of oven, turn over and sprinkle each slice with some Gruyère. Broil 2 to 3 minutes until cheese is bubbly and melted. Serve with soup.
Note: I didn't have any fresh ginger, so instead I used a 1/4 teaspoon of ginger powder.