Butternut Squash Soup with Apple and Ginger

Try this recipe that Serena Bass created right from the comfort of your own home
Contributor
squash soup

Serena Bass

Lido, located in Harlem features James Beard award-winning author and celebrity chef and caterer to the stars, Serena Bass, at the helm. Here her dishes transcend traditional Italian cuisine to infuse accents of the Mediterranean and her own British charm. Decadent, yet locally sourced, and organic where possible, the menu at Lido is sure to impress with signature winter dishes including Charred Kale Salad with white beans rosemary and parmesan; Duck Bolognese; and her favorite Cranberry Chocolate Bread Pudding for dessert, with her own creatively crafted cocktails including the Cocoa Rico this winter: hot chocolate with a twist.

Try this recipe that Serena Bass created right from the comfort of your own home. Bring a little bit of Lido to your weeknight dinners.

1544
Calories Per Serving
Deliver Ingredients

Ingredients

For butternut squash garnish:

  • 3 Cups butternut squash in one-inch diced
  • 1 Tablespoon olive oil
  • 1/2 Teaspoon salt
  • 1/4 Teaspoon freshly ground black pepper

For the crisp fried sage leaves:

  • 1 Cup vegetable oil
  • 1 bunch fresh sage leaves
  • Salt, to taste

For the butternut squash soup:

  • 2 1/2 sticks butter
  • 2 large yellow onions, medium dice
  • 2 Teaspoons salt
  • 10 Cups butternut squash peeled, seeded and diced in to one-inch cubes
  • 3 unpeeled, golden delicious yellow apples, cored and chopped into one-inch pieces
  • 1/2 Cup fresh ginger, peeled and thinly sliced, sliced across the grain
  • 1 Teaspoon ground black pepper
  • 8-10 Cups chicken stock

Directions

For butternut squash garnish:

Preheat the oven to 400 degrees F.

Toss everything together and roast on a sheet pan at 400 degrees for 20 minutes, or until cooked through and browning at the edges.

 

For the crisp fried sage leaves:

To fry the sage leaves, heat the oil in a medium pan. When it is just shimmering add one leaf to test the heat, gently pressing it under the oil. Check that the leaf isn’t browning too fast. There should be bubbles around the edge and it will curl initially then flatten out. It should cook in about 15 seconds and turn dark-green not brown. If it browns, turn down the heat.

Once the sage leaves have reached a dark-green color, take out and place on a paper towel to drain the excess oil. Add salt to taste and set aside.

 

For the butternut squash soup:

Melt the butter over medium heat. Add the onions and salt, stir, then cook without browning for 10 minutes.

Add the squash, apples, ginger, and pepper and stir well. Cover with parchment paper and sweat, stirring occasionally, for another 15 minutes.

Add the stock and cook for about 15-20 minutes or until the vegetables are fully soft.

Cool for 15 minutes then put in a blender, in batches, and blend to a smooth puree.

Add more stock to thin if need be.

Serve with a few pieces of roasted butternut squash and 4 sage leaves.

 

Butternut Squash Soup Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Butternut Squash Soup Cooking Tip

Different vegetables have different cooking times – cook different types separately and then combine.

Nutritional Facts

Total Fat
124g
100%
Sugar
36g
N/A
Saturated Fat
42g
100%
Cholesterol
168mg
56%
Protein
20g
41%
Carbs
101g
34%
Vitamin A
2914µg
100%
Vitamin B12
0.1µg
2%
Vitamin B6
1mg
60%
Vitamin C
109mg
100%
Vitamin D
1µg
N/A
Vitamin E
21mg
100%
Vitamin K
22µg
27%
Calcium
288mg
29%
Fiber
14g
57%
Folate (food)
172µg
N/A
Folate equivalent (total)
172µg
43%
Iron
5mg
27%
Magnesium
200mg
50%
Monounsaturated
61g
N/A
Niacin (B3)
14mg
72%
Phosphorus
355mg
51%
Polyunsaturated
14g
N/A
Potassium
2504mg
72%
Riboflavin (B2)
0.6mg
37.4%
Sodium
3138mg
100%
Thiamin (B1)
0.7mg
47.4%
Trans
3g
N/A
Zinc
2mg
12%