Straight from the New York Times, this is something I’ve made countless times and love making this time of year. I made minor modifications for ingredients on hand and to suit my tastes. Also, I used some turkey broth left over from this year’s Canadian Thanksgiving, which is far less salty than the store-bought kind and added a nice buttery texture. Thanks for the reminder, Martha Rose Shulman!
- 1 tablespoon sunflower oil
- 1 small onion, minced
- 1 tablespoon minced fresh ginger (I used frozen minced ginger)
- 1 pound butternut squash, peeled and diced
- 1 pound sweet potatoes, peeled and diced
- 1 medium-size McIntosh apple, peeled, cored and diced
- 6 cups homemade turkey stock
- 1 teaspoon sea salt
1. Heat the oil in a heavy soup pot or Dutch oven over medium heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the ginger and stir together until fragrant, about 1 minute. Add the squash, sweet potatoes, regular potato, and water or stock, and bring to a simmer. Add salt to taste, reduce the heat, cover and simmer 45 minutes, or until all of the ingredients are thoroughly tender.
2. Using an immersion blender, puree the soup (or you can put it through the fine blade of a food mill or use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing). Return to the pot and stir with a whisk to even out the texture. Heat through, adjust salt and add pepper to taste.