December 31, 2009

Butternut Squash Ginger Soup with Cider for Television {Naptime on the Road}

It is so exciting that people have seen me on television over the past two days. In case it hasn’t aired in your area yet, my good friends at WKTV Utica/Rome filmed me cooking earlier this month and put together a wonderful segment about The Naptime Chef. In it you’ll see me cooking my healthy, favorite Butternut Squash Ginger Soup with Cider for Television. I hope to put the actual clip up soon (complete with a reference to Julie & Julia!), but in the mean time here is the recipe!


Butternut Squash Ginger Soup with Cider from The Naptime Chef™


3 medium butternut squash

3 T. olive oil

1 medium onion, diced

2 cloves garlic, peeled and diced

2 T. chopped fresh ginger

1 t. allspice

1 t. cinnamon

6 c. vegetable stock

½ c. heavy cream

1 cup fresh apple cider

Salt & Pepper to taste


1.     Preheat oven to 375F. Brush a baking sheet with olive oil and set aside.

2.     Peel and cube butternut squash. Spread the squash evenly on the baking sheet and place in oven to roast for 30 minutes. Toss the squash once with a wooden spoon halfway through roasting.

3.     Meanwhile, in a deep saucepan or dutch oven heat the olive oil and sauté the onion, garlic, ginger and spices until the onion is translucent. Then, slowly pour in the vegetable stock and bring to a boil.

4.     When the squash is finished roasting add it to the soup. Turn off the heat and use a handheld blender to puree all of the ingredients.

5.     Finally, stir in cream until completely incorporated. Then, stir in cider.

6.     Add salt & pepper to taste.

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