Everywhere I go, I see pumpkins. Gorgeous gourds on display and so many different varieties. The fact that they are all grown in Texas makes them that much more attractive.
But I am not one to rush the season. In fact, we don’t buy a pumpkin until October 15. And our holiday wreath is hung on or about December 12-15. Despite the fact that the food magazines arriving in our mailbox are also featuring holiday covers, I am not quite there yet. I like to ease into the holiday spirit.
I thought a butternut squash soup might help me do just that. Last year, I made a marvelous butternut squash soup with pear and apple for Thanksgiving. I can still taste it. It was sublime. So when I went searching for a similar recipe, I thought this one might be a winner. Like the other soup, it’s simple, uses no broth and adds a touch of fresh ginger.
Considering I have three locally grown butternut squash stashed away from the summer, this was just what I need to officially welcome fall. Now if I could put on a sweater, that would be even better.
Pureed Butternut Squash Soup
- 2 tablespoons butter ghee or olive oil
- 1 small onion chopped
- 2 inches fresh ginger peeled and chopped
- 2 garlic cloves chopped
- 2 3/4 pounds small butternut squash peeled, sliced and cut into 3/4-inch cubes
- 1/4 cup fresh apple cider
- 1 teaspoon kosher or sea salt
- Freshly ground black pepper to taste
- Sour cream optional
- Toasted nuts optional (I used walnuts, but you could use also pumpkin seeds or pecans)
- Fresh sage chopped, optional
Melt butter or oil in a soup pot over medium heat. Cook onion until softened and fragrant, about 2-4 minutes. Add chopped ginger, garlic and butternut squash and cook, stirring occasionally, until fragrant--about 5-8 minutes.
Stir in 4 cups of water and bring to a boil. Reduce heat and simmer until squash is tender, about 20 minutes.
Using an immersion blender, puree soup or puree soup in batches in the blender. Return pureed soup to the put and stir in apple juice, 1 teaspoon salt and generously add fresh black pepper.
Serve hot with a dollop of sour cream, more black pepper, toasted seeds and/or fresh sage, if desired.