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Recipe by Jackie Yesharim

Creamy Butternut, Apple, and Ginger Soup

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Creamy Butternut, Apple, and Ginger Soup
Meat Meat
Easy Easy
6 Servings
Allergens

No Allergens specified

1 Hour
Diets
- Vegetarian - Pescatarian - Gluten Free

As a child, I LOVED those French onion soups served in those big crusty bread bowls. Drawing inspiration from this cherished memory, I present to you a delightful twist, my velvety butternut squash soup. I serve these in mini pumpkin-shaped challah rolls, which I showed how to make on the Kosher.com Instagram. A captivating starter for both Thanksgiving and Shabbat during the fall season.

Ingredients

Creamy Butternut, Apple, and Ginger Soup

  • 1 medium butternut squash, peeled and cubed

  • 1 yellow onion, chopped finely

  • 1 large green apple, chopped finely

  • 3 tablespoons ground ginger paste (see note)

  • 1/4 cup Gefen Olive Oil

Optional Toppings

  • dukkah

  • dried apple

  • pumpkin seeds

  • sage

Directions

1.

In a large pot, add the finely diced onion and apple with the olive oil until lightly browned.

2.

Pour in chicken stock, coconut cream, ginger paste, and butternut squash.

3.

Bring to a boil, add salt and pepper.

4.

Reduce to low after 15 minutes and cover with lid for another 30 minutes.

5.

Blend until smooth and serve! Top with dukkah, pumpkin seeds, apple, and fresh sage.

Notes:

Ginger paste can be made at home. Peel two ginger roots and roughly chop them. Add it to a food processor (or high-speed blender) and blend into a paste. Strain it through a sieve. Can be frozen.

Recipe tags

blended soups dairy free fall flavors homeoverhouse jackie yesharim non-dairy spiced Succot Sukkos Thanksgiving vegetables veggies warming
Creamy Butternut, Apple, and Ginger Soup

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Gitty
Gitty
5 months ago

what is ground ginger paste?

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