butternut squash soup with apples

This soup is an absolutely wonderful one, prefect for this autumn weather and it's been cooked on a regular rotation here. The kids will love it, the combo of the butternut squash and apples is brilliant and the ingredients are those one can find in their kitchen pantry rather easily.

I have been adjusting the recipe according to what I may or may not have in my pantry, so I have even used butternut squash from a can (yes!) and it has turned out equally perfect. Just don't be reluctant on trying out this one if you don't have all the ingredients (use ground ginger if you don't have the fresh one)!

I also like to add a dollop of greek yogurt on the top of the served soup along with some freshly grounded pepper..Try it if you feel fancy, it adds a nice spin to it :)


Butternut Squash Soup with Apples (adapted from Sweet fine day)
(serves 4-6)

3 tablespoons butter
1 medium onion, peeled and chopped
3 slices of fresh ginger
1 medium butternut squash, peeled, seeded and chopped
2-3 tart apples, peeled, seeded and chopped
2 carrots, peeled and chopped
2 sprigs of fresh thyme
1 sprig of fresh rosemary
4 cups chicken stock
Salt and Pepper to taste

Melt the butter over medium heat in a large soup pot. Add the onion and ginger, cook and stir for several minutes until the onion has softened. Add the remaining ingredients and bring to a boil over high heat. Reduce the heat to low and simmer, covered, until the squash is fully cooked. Remove from the heat and allow to cool for about 10 minutes. Remove the herb sprigs and ginger slices. Puree the soup until completely smooth in the pot with a hand-held immersion blender (or in batches in a regular blender or food processor). Reheat the soup when ready to serve.