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Gingered butternut squash & apple soup




Source of Recipe


Elaine


List of Ingredients




3 tablespoons vegetable oil or butter
2 celery stalks, chopped
6 scallions, white part only, chopped
1 tablespoon grated fresh ginger
1/2 teaspoon ground ginger
1/4 teaspoon ground red pepper
1 large green apple, (Granny Smith, Pippin, etc.) peeled, cored and diced
5 cups chicken stock
1 cup apple juice or cider
2 pounds (about 8 cups) peeled and diced butternut squash
salt and pepper to taste
1/4 cup chopped chives




Recipe



Serves 8

Heat oil in a large pot. Cook celery and scallions over medium heat, until soft, about 3 minutes. Stir in both gingers, pepper and apple. Cook until fragrant, about 2 minutes. Add stock, apple juice and squash. Bring to a boil over high heat. Partially cover and simmer about 20 minutes or until squash is very tender. Pur�e in blender or food processor until smooth. (If consistency is too thick add water or stock). Taste for salt and pepper. Serve, sprinkled with chives.