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Sunday, September 20, 2015

Apple Butternut Ginger Squash Soup

I was looking for a nice fall soup that would also be easy on the tummy.  This recipe was perfect.  If you do not have a pressure cooker, cook it for 45 minutes on the stove top.  It could also be cooked on low in a crock pot for 6-8 hours.   Pick your method!  Any way you cook it, you will find it creamy and delicious.  If you can't get the miso ginger broth, use chicken broth and add in a little ginger.

1 medium yellow onion, chopped (about 1 cup)

  • 1 celery rib, chopped (about 3/4 cup)
  • 1 carrot, chopped (about 3/4 cup)
  • 2 Tbsp butter
  • 1 butternut squash, peeled and chopped, seeds discarded (see How to Peel and Cut a Butternut Squash)
  • 1 t apple, peeled, cored, chopped (squash and apple ratio should be 3:1)
  • 2 cups miso ginger broth (I get mine at Trader Joes)
  •     1 c. half and half

  • Pinches of nutmeg, cinnamon, salt and pepper
  • Put butter in pressure cooker, set to saute.  Add onion, celery and carrot.  Cook for 5 minutes.  Add squash, apple and broth.   Pressure cook for 10 minutes.  When done let set for 10 minutes and then quick pressure release.   Add half and half.  Using an immersion blender,  blend until smooth.  You could also blend this in a regular blender.  Stir in spices and serve.

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