Honeynut Squash and Apple Soup with Fresh Ginger
By Elizabeth Stark of Brooklyn Supper
The recipe for this vibrant Honeynut squash and apple soup has a short list of ingredients and really plays up the flavor of the winter squash itself, using both the flesh and seeds of the vegetable. Honeynut squash are a relatively new squash variety created by Cornell University Professor Michael Mazourek.
They’re similar to butternut squash, but are smaller, easier to handle, and have a sweeter, more concentrated flavor than their larger counterparts. Honeynut squash roast up beautifully, but they also deliver lovely flavor in this stovetop squash and apple soup. Look for Honeynut squash at farmers markets and in the produce aisle of your favorite grocery store. If you can't find Honeynut, or just need to use a different winter squash, feel free to swap in another variety. Butternut, kabocha, or kuri squash would all be excellent.
As for the apples, green Granny Smith apples are traditionally added to soups, but this recipe is great with any crisp, lightly sweet fall apple. If you're able to, head out to the farmers market or a local orchard and ask about their varieties. This time of year is the perfect time to embrace a new-to-you apple, and fresh-picked varieties like Honey Crisp, Autumn Crisp, Cortland, Jonagold, or Gala apples would all be delicious additions to the soup.
The soup has a healthy amount of ginger – just enough for tingly warmth on the tongue. The spice can increase as the soup is stored in the fridge, so for best results, start with very fresh ginger root and use a bit less if you're worried about the heat.
Honeynut and Apple Soup with Fresh Ginger
Makes: 6 servings (about 2 quarts)
3 tablespoons extra virgin olive oil, divided
1 large yellow onion, diced (2 cups diced)
4-inch section of ginger root, peeled and minced (1/4 cup minced)
3/4 teaspoon fine sea salt, divided
2 cups vegetable broth
3 medium Honeynut squash, peeled, seeded (reserve squash seeds for topping), and cut into a 1/2-inch dice (5 cups diced)
2 apples, peeled and diced
1/2 teaspoon paprika
Set a 3-quart Dutch oven or other heavy pot over medium heat. When pot is hot, add 2 tablespoons olive oil and then the onion, ginger, and 1/2 teaspoon sea salt. Sauté 5 - 7 minutes, or until onions are translucent.
Add broth, scraping up any brown bits from the bottom of the pot. Bring to a boil, add cubed squash, and then turn down to a gentle simmer and cover pot. Cook 10 minutes. Add the apples, recover pot, and cook just until apples are tender, 5-10 minutes.
Either using an immersion blender in the pot or in the pitcher of a blender, carefully puree the hot soup until velvety smooth. Return soup to the pot and warm over low heat. Add up to 1/2 cup more broth to thin as needed. Stir in lemon juice. Taste, and add sea salt or lemon juice as needed.
Meanwhile, sort and rinse the reserved squash seeds. Pat dry. Set a small skillet over medium heat. Add 1 tablespoon olive oil and the pumpkin seeds. Toast seeds 2-3 minutes, or just until seeds are a light golden brown. Remove from heat and toss with 1/4 teaspoon sea salt and 1/2 teaspoon paprika.
Ladle soup into bowls and garnish with toasted squash seeds. Serve right away.
