Butternut Squash Soup
A comforting fall soup combining sweet butternut squash, tart green apple, and fragrant ginger. Simmered with mirepoix, leeks, and fresh herbs, then blended velvety smooth and finished with a swirl of heavy cream.
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🍳 Cooking Flow
Prep and rough-chop all vegetables, squash, apple, ginger, and herbs. → Sweat onions, leeks, carrots, celery, garlic, and ginger in butter and olive oil. → Add squash, apple, herbs, and vegetable stock, then simmer for about an hour until tender. → Puree smooth using an immersion blender and adjust seasoning with salt and pepper. → Serve hot with a swirl of heavy cream and freshly ground black pepper.
Cooking Steps
Brief Cooking Order
Prep and rough-chop all vegetables, squash, apple, ginger, and herbs. → Sweat onions, leeks, carrots, celery, garlic, and ginger in butter and olive oil. → Add squash, apple, herbs, and vegetable stock, then simmer for about an hour until tender. → Puree smooth using an immersion blender and adjust seasoning with salt and pepper. → Serve hot with a swirl of heavy cream and freshly ground black pepper.
Introduction
A comforting fall soup combining sweet butternut squash, tart green apple, and fragrant ginger. Simmered with mirepoix, leeks, and fresh herbs, then blended velvety smooth and finished with a swirl of heavy cream.
Step 1
Trim the ends of the butternut squash, peel off the skin with a vegetable peeler, cut in half lengthwise, scoop out the seeds with a spoon, and cut the squash into rough cubes.
Step 2
Roughly chop the Spanish onion, leek, carrot, celery leaves, garlic, green apple, and fresh ginger. Finely chop the fresh sage and thyme.
Step 3
Heat a large stockpot over medium heat, add butter and a splash of olive oil to melt.
Step 4
Add the chopped onion, leek, and carrot to the pot. Season with salt and pepper, and sweat the vegetables for a few minutes.
Step 5
Add the celery leaves, minced garlic, and ginger, followed by the cubed butternut squash, green apple, and minced herbs. Add another pinch of salt and pepper.
Ingredients List
Important Notes
Because the soup is pureed at the end, uniform cuts are not necessary; a rough chop works fine.
Using celery leaves adds extra sweetness and depth compared to just stalks.
Puncture the top of the stock carton with a knife tip opposite the spout to allow smooth, splash-free pouring.
Keep the immersion blender head fully submerged below the liquid surface before turning it on to avoid hot liquid splattering.
Heavy cream can be added directly to the pot, but serving it individually allows each diner to customize their desired richness.
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