Butternut Squash Soup with Orange and Ginger
Harvest Bisque

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The Harvest Bisque~from Cooking for The King

1 large butternut squash, halved and seeded

1 granny smith apple, diced

1 small onion, diced

1 tablespoon fresh ginger, minced

1 teaspoon ground cumin

1 teaspoon curry powder

1 teaspoon salt

1/4 cup orange juice

3 cups vegetable or chicken broth

1-2 cups water

1/2 teaspoon salt

1/4 teaspoon pepper

1. Preheat oven to 425 degrees. Place squash halves, skin side up, on a baking pan. Pour enough water into the pan to cover bottom and roast for 1 hour in preheated oven. Remove from oven, set aside until cool to the touch.

2. Meanwhile, in a medium bowl, toss apple and onion with ginger, cumin, curry powder and salt. In smaller baking pan (9”x 9”), spread the apple mixture in a single layer. Gently pour orange juice around the edges. Roast for 10-15 minutes. The apple and onion should be limp and fragrant and most of the juice evaporated.

3. Scoop the squash pulp out of its skin and place into the work bowl of a food processor. Add roasted apple mixture and 1 cup broth. Process until very smooth.

4. Pour mixture into a soup pot over low heat. Stir in the remaining broth and enough water to reach desired thickness. Simmer 30 minutes. Season with salt and pepper, adding more to taste.

Cutting the hard rind of large winter squashes and slicing through dense root vegetables and the like can be treacherous. It takes a sharp knife and a mean effort.

Here is a tip to take the danger out of cutting these hearty gourd (rutabagas too): Preheat the oven to 350 degrees. Place medium sized squash directly on the rack and bake for 15 minutes, 5 minutes more for larger ones. Remove and cool to the touch. Your knife should almost float through!