Butternut Squash Soup with Apple and Ginger

Method

1. 1
   Roasting

   Preheat the oven to 200°C (400°F). Place the cubed butternut squash on a baking sheet, drizzle with 2 tablespoons of the olive oil, and toss to coat. Spread in a single layer. Roast until the squash is tender and caramelized at the edges, about 25-30 minutes.

   ⏲ 30 min

2. 2
   Sautéing

   In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

   ⏲ 5 min

3. 3
   Sautéing

   Add the grated ginger and apple to the pot. Cook for 2 minutes, stirring constantly, until fragrant.

   ⏲ 2 min

4. 4
   Simmering

   Add the roasted squash to the pot, then pour in the vegetable stock. Bring to a boil over high heat, then reduce the heat to low and simmer for 10 minutes to meld the flavors.

   ⏲ 10 min

5. 5

   Using an immersion blender, puree the soup until completely smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a blender and blend until smooth.

6. 6
   Simmering

   Stir in the heavy cream, salt, and pepper. Taste and adjust seasoning if needed. Reheat gently over low heat for 2 minutes, without boiling.

   ⏲ 2 min