This recipe can be made one or two days ahead and reheated just before serving.
1 medium butternut squash
1 yellow or red onion, sliced into eighths
3 to 4 cups low-salt chicken stock or broth
1 Golden Delicious apple, peeled, cored, and chopped
1 ½ tablespoons peeled, sliced fresh ginger
3 tablespoons maple syrup, or to taste
Salt and freshly ground black pepper to taste
- Preheat the oven to 400°F. Slice off the bottom and top of the squash, and microwave the whole squash for 4 minutes; let cool. Using a potato peeler or sharp knife, to easily peel the skin. Remove the seeds and cut into a 1-inch dice. Transfer the squash and onion slices to a baking sheet. Drizzle with olive oil, and toss to coat. Bake for 30 minutes, or until tender and slightly caramelized.
- In a large pot over medium heat, combine the butternut squash, onion, chicken stock or broth, apple, and ginger. Bring to a simmer and cook for 20 minutes, or until the apple is tender.
- Transfer to a blender or food processor in batches, and purée until smooth. Pour back into the pot over medium heat, and stir in the maple syrup, salt, and pepper. Ladle the warm soup into bowls and serve.
Makes 6 servings
Variation: This soup is delicious with a drizzle of browned butter and sage leaves: In a small skillet over medium heat, melt 3 or 4 tablespoons butter, add 6 to 10 fresh sage leaves, and cook until the butter is golden brown. Remove from heat. This soup can also be made using acorn squash.