From chef Jennifer Jasinski of Rioja, this recipe makes about 10 cups, to serve 8-10.
Ingredients
6 cups vegetable stock
1/4 cup peeled and sliced ginger root
1 cup apple juice
2 large Fuji apples, peeled, seeded and chopped
6 cups butternut squash purée (roast butternut squash about 1 hour at 350 degrees, scoop out flesh and purée — or use canned)
1 star anise
1/2 cup brown sugar, not packed
1 teaspoon kosher salt
1/2 teaspoon white pepper
1 cup cream
Directions
In a large soup pot, bring stock, ginger, apple juice and apples to a boil. Reduce heat and simmer 20 minutes.
Stir in the squash, sugar and star anise. Simmer 30-40 minutes on low. Add salt and pepper and blend with an immersion blender or by small batches in a blender. Add cream while blending and taste to check the seasoning. Strain through a fine-mesh strainer and chill. Serve chilled.
