BUTTERNUT SQUASH SOUP
I made this soup for a dinner party a few weeks ago and it was a big hit. I served it as a first course in tiny vintage tea cups – it was a fun evening. I’m in New York on set shooting and it’s literally 16 degrees here. The shoot is amazing, we’re getting everything we planned on and more but feels like frozen Fargo North Dakota, and not showing any sign of Spring yet on this coast. Butternut squash soup is a very simple Fall/Winter soup that you can make anytime and freeze the left overs for the warmer months ahead. You can defrost and heat it up without turning on the oven and that’s perfect for my place. I live in Silverlake and don’t have AC, so I never use my oven during the summer months. I’m planning ahead!
- 2 to 3 butternut squash, cut in half and seeded
- 1 small apple (Honey Crisp)
- 1 medium sweet onion
- Grated fresh ginger root
- 6 cups chicken stock
- Salt and freshly cracked pepper
- Olive oil
Cut the squash in half, remove the seeds and coat both with olive oil over parchment paper. Roast the squash in the oven at 400 degrees for 40 – 50 mins and check it towards end with a fork.
Once the squash is roasted and cooked, scoop the flesh out with a spoon.
Saute the onion with olive oil until translucent.
Add the cooked squash, chicken stock, salt and pepper and grate fresh ginger to taste. Bring to a boil, then remove from the heat and use a blender or hand blender and puree to a smooth consistency.