Butternut Squash, Apple, and Ginger Soup

1 diced onion

1 chopped butternut squash

4 chopped apples

1 teaspoon salt

¼ teaspoon pepper

1 teaspoon cumin

½ teaspoon coriander

½inch fresh ginger

4 cups stock or water [Editor’s note: if you use chicken stock, the soup becomes ‘meaty’]

1. Start by sautéing a diced onion in a large pot. When onions are translucent, add one chopped butternut squash and 4 chopped apples. Sauté for about 10 minutes or until squash and apples are golden and begin to brown. 
2. Add 1 teaspoon salt, ¼ teaspoon pepper, 1 teaspoon cumin, and ½ teaspoon coriander. Add a ½ inch of ginger, either whole or diced, depending on how much ginger flavor you like. Adding a whole piece and removing it after simmering will impart a more subtle flavor; dicing it into the soup will give it a powerful taste. 
3. Add 4 cups of liquid (chicken stock, vegetable stock, or water) and simmer 30 minutes, or until very soft. 
4. Puree in a food processor or with a hand blender. 
5. To garnish, either chop an apple and toss with a little lemon juice, or cut ginger into thin matchsticks and fry into crispy ginger chips.

Recipe originally published in JOY of KOSHER with Jamie Geller Magazine Passover 2014