Recipe, please: Butternut Squash-Ginger Apple Soup

By Marty Meitus, Rocky Mountain News (Contact)

Published July 29, 2008 at 3 p.m.

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This may seem like an odd time of year for butternut squash soup, but this recipe actually was intended to be served cold (you can serve it hot, if desired). I finally got around to asking Chef Jennifer Jasinski of Rioja and Bistro Vendome for it, after I had it at the Soup for the Soul benefit some months ago. Rioja is at 1431 Larimer St., 303-820-2282; Bistro Vendome is at 1424 Larimer St., 303-825-3232.

Butternut Squash-Ginger Apple Soup

Makes about 4 quarts

4 butternut squash, cut in half lengthwise and seeded

Olive oil to brush on squash for roasting

2 quarts vegetable stock

1/3 cup fresh ginger root, grated

1 cup apple juice

4 large Fuji apples, cored and peeled

1 star anise

1/2 cup brown sugar

1 teaspoon kosher salt

1/4 teaspoon white pepper

1 cup heavy cream

* Place cut squash skin-side down on baking sheet; brush lightly with olive oil.

* Place under hot broiler until roasted to a golden brown.

* Remove and set aside to cool.

* In a large soup pot, add vegetable stock, ginger, apple juice and apples.

* Bring to a boil, reduce heat and simmer for 20 minutes.

* Meanwhile, scoop out squash and puree. Set aside.

* When stock has simmered, add the roasted squash, star anise and sugar.

* Stir well to mix; return to simmer and cook another 40 minutes. Remove star anise.

* Add the salt and pepper and blend soup with a stick blender. While blending, add the cream. Taste to check seasoning. Strain soup and chill. Can be served hot.

Nutritional information per serving: 340 cal., 14 g fat (8 g sat), 41 mg chol., 57 g carb., 4 g pro., 9 g fiber, 303 mg sodium.

Looking for a prized restaurant recipe? E-mail your request to Meitusm@RockyMountainNews.com or mail to Marty Meitus, Rocky Mountain News, 101 W. Colfax Ave., Suite 500, Denver, CO 80202.

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