Michigan Apple and Butternut Squash Soup
 
Ingredients
  • 3 cups butternut squash, peeled and cubed
  • 2 TB olive oil
  • 2 TB butter
  • 1 yellow onion, diced
  • 3 cups Jonagold apples, peeled, quartered and chopped
  • 1 pinch red pepper flakes
  • 1 tsp. fresh ginger, peeled and minced
  • 1 tsp. dried ginger
  • 1 pinch nutmeg
  • 1.5 cups Michigan apple cider
  • 3 cups chicken or vegetable broth
  • Sour cream or plain yogurt (optional)
Instructions
  1. Preheat oven to 425.
  2. Toss squash with olive oil and spread in an even layer on a baking sheet.
  3. Roast the squash until tender, about 20 minutes.
  4. Meanwhile, melt the butter over medium-low heat in a large stockpot.
  5. Add the onion, fresh ginger and apple and toss to coat with the butter.
  6. Saute onion and apple until softened but not browned, about 5 minutes.
  7. Season with salt, pepper, red pepper flakes, nutmeg and dried ginger and continue to saute a few additional minutes until fragrant.
  8. Add squash to pot and stir to combine.
  9. Add the apple cider and chicken broth and bring mixture to a boil.
  10. Turn down heat and simmer until vegetables are tender, 10-15 minutes.
  11. Puree soup until you have reached a smooth but thick consistency using an immersion blender or food processor.
  12. Serve hot garnished with a dollop of yogurt or sour cream.
Recipe by West of the Loop at https://www.westoftheloop.com/2013/11/15/enjoy-jonagold-apples-michigan/