Squash, Ginger and Apple Soup Recipe

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Squash, Ginger and Apple Soup
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Ingredients
10
Count
Nutrition
1565
Calories
Total time
95
Minutes
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Ingredients:

Directions:

  1. Position a rack in the middle of the oven and preheat to 450*F.
  2. Line a jelly roll pan with tinfoil.
  3. Halve the squash lenghtwise and with a sharp metal spoon scrape out and discard all the seeds and fibres.
  4. Lay the squash halves, cut side down, on the pan and bake them until they are very tender when pierced with a fork- about 40 minutes.
  5. Remove the pan from the oven and when the squash is cool enough to handle, scoop out the flesh, including any well browned edges.
  6. Chop and reserve the flesh.
  7. In a large pot over medium heat, melt the butter.
  8. Add the apple, onion,ginger and garlic and cook, uncovered, stirring once or twice until lightly browned.
  9. (15 to 20 minutes) Add the stock, reserved squash, salt and pepper and bring to a simmer.
  10. Partially cover the pan and cook the soup, stirring occasionally until the apples are very tender, about 30 to 35 minutes.
  11. Remove from heat and cool slightly.
  12. Puree the soup in batches in a food processor or blender, or force it through a food mill.
  13. This soup can be prepared up to 3 days in advance, and will taste the better for it.
  14. Cool, cover and refridgerate.
  15. To serve, return soup to the pan.
  16. Add the cream if you are using it, and heat, stirring often, until steaming, about 5 minutes.
  17. Adjust the seasoning and ladle into bowls.
  18. NOTE: A spoonful of sweetly caramelized apples and a dollop of ginger cream will transform this simple country soup into a dazzling starter.
  19. Or, sprinkle it with crumbled Gorgonzola (about 1 cup), diced raw red apple (about 3/4 cup) and chopped pistachios or toasted pumpking seeds (about 1/2 cup) For Carmelized apples: melt 3 TBS unsalted butter.
  20. Add 2 medium-large cored, peeled and diced Granny Smith apples and cook stirring often until lightly browned.
  21. Add 1 TBS packed golden brown sugar, a pinch of salt and a generous grinding of black pepper and cook, stirring another 5 minutes until the apples are well browned and glazed.
  22. Use hot.
  23. For Ginger Cream: In a small bowl, whisk 1/3 cup chilled whipping cream into soft peaks.
  24. Stir in 1 TBs fresh ginger juice, made by finely shredding the ginger on a grater and pressing it through a seive set over a small bowl.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1564.83 Kcal (6552 kJ)
Calories from fat 152.41 Kcal
% Daily Value*
Total Fat 16.93g 26%
Cholesterol 39.55mg 13%
Sodium 56373.79mg 2349%
Potassium 1086.84mg 23%
Total Carbs 292.06g 97%
Sugars 5.78g 23%
Dietary Fiber 6.51g 26%
Protein 3.78g 8%
Vitamin C 61mg 102%
Vitamin A 2.9mg 98%
Iron 2.9mg 16%
Calcium 160.6mg 16%
Amount Per 100 g
Calories 222.15 Kcal (930 kJ)
Calories from fat 21.64 Kcal
% Daily Value*
Total Fat 2.4g 26%
Cholesterol 5.61mg 13%
Sodium 8003.06mg 2349%
Potassium 154.29mg 23%
Total Carbs 41.46g 97%
Sugars 0.82g 23%
Dietary Fiber 0.92g 26%
Protein 0.54g 8%
Vitamin C 8.7mg 102%
Vitamin A 0.4mg 98%
Iron 0.4mg 16%
Calcium 22.8mg 16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 31.9
    Points
  • 36
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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