Have I mentioned that I love Jack Bishop?
I found an incredibly delicious butternut squash soup recipe in yet another Jack Bishop cookbook, Vegetables Every Day, and had to share.
By the way, this book is a how-to guide for buying, prepping, and cooking vegetables. I highly recommend it.
- 1 large butternut squash (about 2 1/2 pounds)
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon minced fresh gingerroot
- 2 teaspoons ground cardamom
- 2 medium russet potatoes (about 1 pound), peeled and cut into 1-inch cubes
- 1 large Granny Smith apple, peeled, quartered, cored, and cut into 1/2-inch chunks
- 1 1/2 cups apple cider
- 3 1/2 cups water
- Toasted walnut halves and/or snipped fresh chives
- Halve the squash lengthwise. Use a spoon to scoop out and discard the strings and seeds. Cut the squash into pieces about the size of your hand. Remove the skin and a layer or two of any whitish or green flesh right beneath the skin with a vegetable peeler or paring knife. Cut the peeled squash into 1-inch cubes.
- Heat the oil in a large soup kettle or stockpot. Add the ginger and cardamom and sauté over medium heat until fragrant, about 2 minutes.
- Add the squash, potatoes, and apple to the pot. Stir to coat the vegetable and apple pieces with the spiced oil. Sauté the mixture, stirring occasionally, for about 5 minutes.
- Add the cider, water, and a generous amount of salt to the pot. Bring the soup to a boil and cook briskly until the vegetables are quite tender, about 35 minutes.
- Puree the soup in batches in a blender.* Return the pureed soup to a clean pot and reheat briefly. If necessary, add a little water to thin the soup to the desired consistency. Adjust the seasonings. Ladle the soup into bowls and garnish with the toasted walnuts and/or snipped chives. Serve immediately.
* I use an immersion blender in the pot. Best. Invention. Ever.