Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Some seriously sensational soup from the kitchens of loboloc0

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A nice fall and winter soup for the holidays and new years. Its pretty inexpensive to make too!
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Yields Approx. 4 quarts
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In Saucepot, Combine:

16oz brandied apple cider
3ea thyme sprigs
10ea cloves
1T peppercorns, whl.
4ea garlic cloves
<reduce to half. strain and reserve.>

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In Large skillet or saucepot combine:

4# butternut squash, peeled, cleaned, and medium-diced
2# fuji apples, peeled, cored, medium-diced
1ea ginger root (4"x1"pc.), peeled* and sliced thin on bias into 6 pcs.
1/2c butter
1c brown sugar
1/4t nutmeg, ground
1/4t allspice, ground
<add-in apple cider reduction from previous step>
<cook on medium until everything has softened and has caramelized slightly>

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In Large Stockpot, combine

2ea yellow onions, medium diced
1ea carrot, large. medium-diced
3ea celery stocks, medium-diced
1T vegetable oil
<sweat until translucent>

<add-in cooked squash mixture>
<fill with vegetable stock or water until covered by 2"-3" of liquid>
<bring to simmer>
<cook on low until about 70% of liquid remains**>
<puree in blender*** and strain>
<season with sea or kosher salt and champagne or apple cider vinegar>

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Doesn't need a garnish, but if you have it use Garam Masala. It really accents the ginger and adds mild heat :3
you can find Garam Masala in asian/indian markets or make your own.
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*Ginger Peeling = Use the back of a knife or a spoon to scrape off the skin. It is best not to cut off the skin with a knife as the vast majority of the root's flavor is right beneath the skin.

** Liquid = add more stock or water if over-reduced

***Blender = CAREFUL, never fill a blender with hot liquids more than 3/4 full. Soup burns hurt, especially heavier puree soups... they are like napalm.