This is a quick and easy soup. It's so quick and easy that it disappeared into our hungry mouths before I could even think to take a photo. It's pale golden yellow in colour- very autumnal indeed.
A satisfying and light dinner great for week-nights, when you want something simple, but warm and spicy enough to keep out the autumn chill.
1/2 a Carnival squash (Acorn squash would also work or any other of this size)
1 large tablespoon butter plus a splash of olive oil (not extra virgin)
1 large shallot or two regular size shallots- diced
1 inch of peeled ginger root- grated using a semi-fine grater (small enough that it’s nearly pulpy in texture)
1 large sweet apple, peeled, cored, and diced
2 cups chicken stock
1 cup water
1 heaped tablespoon mascarpone or 1/4 cup heavy cream
Set oven to 400°F, and in a roasting tray filled with a 1/2 inch of water, place the squash so the inside faces down. Place in the oven and allow the squash to steam for 20-25 minutes. In the meantime, heat the butter and oil in a large pot, then add the diced shallot and grated ginger and sauté over a low heat. Add the apple pieces and a good pinch of sea salt and some freshly ground black pepper to taste and sauté for a few more minutes. Next add the chicken stock and water and bring the soup to a simmer.
For the squash, scoop out the flesh (leave the thick peel behind), and add it directly to the soup. Bring the soup to a boil for 5 minutes. Turn off the heat and gradually stir in the mascarpone or heavy cream. Pour the soup into a blender, or use a hand-blender and blend until totally smooth. Test the seasoning and adjust the salt to your taste. Garnish with another spoonful of mascarpone and some more cracked black pepper.