Gingered Butternut Squash Soup with Walnut Cream [HMC]

There's something invigorating about the fall. The crispness in the air, the world settling down for a long siesta...these changes around me, trigger changes in the kitchen. My bellwether of the season to come is butternut squash soup. The squash is high in potassium and vitamin B6, which benefits nerve health, and paired with apple and ginger it is as soothing as it gets. The walnut cream gives the soup that satiating taste that befits the feeling of coming home after a brisk fall walk.

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Step 1

To make the walnut cream, combine the walnuts, water, lemon juice, maple syrup, sea salt, and nutmeg in a blender or food processor. Process until creamy smooth, about two minutes, and set aside.

Step 2

To make the soup, heat the olive oil in a soup pot over medium heat, then add the onion, shallot, and a pinch of salt. Saute until golden and translucent, about 4 minutes. Add ginger, allspice, cinnamon, and red pepper flakes and saute 1 minute longer. Add the butternut squash, apple and 1/2 teaspoon of salt, stirring and cooking for another 2 to 3 minutes. Pour in 1/2 cup of the broth to deglaze the pan, stirring to loosen any bits stuck to the pot, and cook until the liquid is reduced by half. Add the remaining 4 1/2 cups of broth. Bring to a boil over high heat then reduce the heat to medium low, cover, and simmer until the squash is tender, about 15 minutes.

Step 3

In a blender, puree the soup in batches until very smooth, adding more broth or water if you'd like a thinner soup. Return the soup to the pot and gently reheat. Taste; you may want to add a pinch of salt, a drop of maple syrup, or a squeeze of lemon juice. Serve garnished with 1 teaspoon of walnut cream in each bowl. Store the walnut cream in an airtight container and keep in the refrigerator for up to five days or the freezer for later use.

Step 4

If you don't want to take out your chainsaw, many grocers have done the heavy lifting for you. Look for precut butternut squash cubes in the produce section. For this recipe, you'll need about 5 cups.

Step 5

Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months. Calories: 139 per serving.