Michigan Apple and Butternut Squash Soup
- 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)
- Preheat oven to 425.
- Toss squash with olive oil and spread in an even layer on a baking sheet.
- Roast the squash until tender, about 20 minutes.
- Meanwhile, melt the butter over medium-low heat in a large stockpot.
- Add the onion, fresh ginger and apple and toss to coat with the butter.
- Saute onion and apple until softened but not browned, about 5 minutes.
- Season with salt, pepper, red pepper flakes, nutmeg and dried ginger and continue to saute a few additional minutes until fragrant.
- Add squash to pot and stir to combine.
- Add the apple cider and chicken broth and bring mixture to a boil.
- Turn down heat and simmer until vegetables are tender, 10-15 minutes.
- Puree soup until you have reached a smooth but thick consistency using an immersion blender or food processor.
- 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/
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