Gala Apple and Butternut Squash Soup

There’s a reason why there’s so many versions of butternut squash soup; it has become a fall staple for home cooks. Our version includes delicious Gala apples to add a subtle sweetness to the earthy butternut flavors. White miso is the mellowest of the miso flavors and adds a savory depth to the soup. Enjoy this for lunch or add a side of roasted vegetables for a warm, fall dinner by the fire.

YIELD: 6-8 servings

INGREDIENTS

    • 2 1/2 to 3 pound butternut squash (yields 4 cups of cooked squash)
    • 2 tablespoons olive oil
    • 1 medium white or yellow onion, diced
    • 2 large carrots, peeled and diced
    • 2 cloves of garlic, chopped
    • 2 tablespoons fresh ginger, chopped
    • 2 tablespoons white or yellow miso
    • 6-7 cups of water or unsalted vegetable stock
    • 2 Gala apples, peeled and diced
    • 2 teaspoons salt, plus more to taste
    • 1/4 teaspoon pepper, plus more to taste
    • Chili oil and toasted pumpkin seeds for garnish (optional)

METHOD

    1. To roast the squash, preheat the oven to 375 degrees. Place the whole squash on a sheet pan and roast until a knife inserts easily into the squash, about 45 minutes to 1 hour. Remove from the oven and let cool. This step can be done a day or two ahead of time.
    2. When the squash is cool enough to handle, slice it in half with a spoon, scrape out the seeds and discard them. Scape the flesh of the squash into a bowl and set aside.
    3. Heat the oil in a large sauce pan over low heat. Add the onions and carrots and cook for 10-15 minutes until onions are translucent and carrots are soft. Add the chopped garlic and ginger and cook for another 2-3 minutes until fragrant. Turn the heat to high and add 6 cups of stock or water, miso, cooked squash, diced apples, salt and pepper, and bring to a boil. Reduce the heat to a simmer; cover and cook until all the vegetables are tender and cooked through, about 30 minutes.
    4. Remove from the heat, and carefully transfer small batches of the soup to a blender and blend until very smooth. Return the pureed soup to the pot; add more liquid if needed for desired consistency. Taste and adjust salt and pepper to your liking. (Alternatively, blend with a handheld submersion blender if you have one on hand.)
    5. Serve soup hot with a drizzle of hot chili oil, if desired.
    6. Soup can be stored in the refrigerator for up to one week, or in the freezer for up to three months.

Recipe created by: Meg Raines