Comments on: Ginger Gold Apple and Squash Soup

By: Charmian Christie

Charmian Christie — Fri, 27 Nov 2009 16:36:08 +0000

I’ll roast the vegetables next time. I admit, I was pressed for time. No reason I can’t roast one day and cook the next?

Love the idea of pears instead of apples. Great suggestions all around. Thanks so much for taking the time to leave such a helpful and detailed comment.

By: Liz Pelsma

Liz Pelsma — Thu, 26 Nov 2009 08:17:24 +0000

I make soup for a few restaurants and I can definitely recommend roasting the veggies before making the soup!.. Rubbing the squash with copious amounts of garlic, thyme, and cumin – and lots of evoo – and flashing in a very hot oven gives a depth of flavor you can’t get otherwise. I use a lot of ginger in my soups like this also – and it always amazes me because I am not really a ginger fan but it just seems to disappear into the meld of flavours and it adds so much nutrition! Sometimes another way to go is adding coconut milk instead of cream to take the soup in a totally different direction. Pears added to the soup instead of apple also makes a delightful difference. Enjoy!

By: 25 Kitchen tips | Cooking Tips

25 Kitchen tips | Cooking Tips — Mon, 02 Nov 2009 16:02:30 +0000

[...] Ginger Gold Apple and Squash Soup (christiescorner.com) [...]

By: Indian cooking tips | Cooking Tips

Indian cooking tips | Cooking Tips — Mon, 02 Nov 2009 15:59:16 +0000

[...] Ginger Gold Apple and Squash Soup (christiescorner.com) [...]

By: Charmian Christie

Charmian Christie — Mon, 26 Oct 2009 19:11:40 +0000

Oh, this would be divine with roasted squash. I admit, Martha roasted hers and when I saw the extra hour it required, I opted out. However, no one says you can’t roast the squash one day and make soup the next.

I’ll be roasting squash the next time I make a soup like this.

By: Cheryl Arkison

Cheryl Arkison — Mon, 26 Oct 2009 19:00:16 +0000

I like to roast my fruits and squash first when I make soups like this. I also roast the onion and garlic too. Mellow flavours. And, of course, I cut it with cream.

By: Charmian Christie

Charmian Christie — Mon, 26 Oct 2009 14:40:11 +0000

I really appreciate you getting back to me, Jill. I love your idea of nutmeg and all spice! I’ll have to try that next time I make a squash soup.

Good idea to hold off on some of the liquid. One “medium squash” can vary quite a bit in volume from the next. I also used homemade stock, which had a fair bit of gel to it, so that might have kept things thicker, too.

Thanks again for trying the recipe and reporting back!

By: Jill U Adams

Jill U Adams — Mon, 26 Oct 2009 13:57:28 +0000

@Charmian Christie,

It was very yummy. The curry spices were so subtle that I added a little allspice and nutmeg. The only problem was the soup was a little too thin for what I expect for a squash soup. I think next time I’d hold back on some of the water until I puree.

By: Charmian Christie

Charmian Christie — Mon, 26 Oct 2009 00:38:05 +0000

George, you’re right. The creme fraiche really works with this soup. Now that I know how to make creme fraiche I keep a bit on hand for just such occasions.

By: Charmian Christie

Charmian Christie — Mon, 26 Oct 2009 00:33:08 +0000

Let me know how it goes, Jill. Empires would be stellar in this dish.

Skip the ginger if it’s not something you like. Soup is soooo flexible that way!