Winter Squash Soup with Apples, shallots & ginger thyme brown butter

this adaptable winter comfort food soup is enhanced with a drizzle of warm brown ginger butter.

Serves 4-6

Takes about 45 minutes, start to finish

For the soup:

1 Tablespoon unsalted butter

1 Tablespoon extra virgin olive oil

2 pounds roasted winter squash (about 5-6 cups),

1 medium apple, seeded, peeled (or not) chopped into small-medium chunks.

2 good size shallots or 4 small, peeled & rough chopped (OR onions OR leeks)

Kosher or sea salt

Black pepper

2 cloves garlic, smashed or  fine chopped

1 quart vegetable OR chicken stock

a few sprigs fresh thyme

fresh squeezed lemon juice

1 teaspoon maple syrup

 

Melt butter and olive oil over medium heat, when butter begins to foam, toss in shallots (or onion/ leeks)  and apple. Stir to combine and cook down a bit, maybe 5- 6 minutes. Shallots should be soft, but not brown.

Add pinch of salt and pepper

Add garlic, cook for a minute or two.

Add roasted squash.

(If using fresh winter squash, peel and chunk, add early, with the apples)

Add stock, thyme and a few good squeezes of lemon juice.

Bring to boil, reduce to simmer until apples & squash are soft. (maybe 10 – 15, 20 minutes)

While to soup is simmering, make the brown butter:

6 Tablespoons unsalted butter

2 teaspoons fresh ginger, peeled and minced

2 teaspoons thyme leaf

kosher or sea salt

If you have a light colored pan, use it so you can watch the butter turn brown.

Melt butter over medium – low heat, stirring or swirling to keep cooking even. As butter melts, it will start to foam and get darker. Once you see little brown specks and it smells toasty and nutty, immediately remove pan from heat and add ginger. It will seize up, stir it down a little, let it settle and cool a bit, then add thyme and a pinch of salt.

Back to soup:

When apples are soft, turn off heat, discard thyme twigs.

Using an immersion blender, food processor or blender, puree soup until smooth and creamy.

Return to pot, stir in maple syrup.

Taste for seasoning and add salt, pepper and/or more lemon as needed to taste well balanced and to YOUR liking.

Serve topped with any /or all of the following:

Dollop of yogurt, cilantro leaves, toasted pumpkin seeds, creme fraiche, heavy cream.

Drizzle with a spoonful of thyme-ginger brown butter.