Winter Squash Apple Ginger (Printable Version)
Creamy squash and apple blend with warming ginger spice.
# What You'll Need:
→ Vegetables & Fruit
01 - 1 medium butternut squash (approximately 2 pounds), peeled, seeded, and cubed
02 - 1 large Granny Smith apple, peeled, cored, and diced
03 - 1 medium yellow onion, chopped
04 - 2 cloves garlic, minced
05 - 2-inch piece fresh ginger, peeled and grated
→ Liquids
06 - 4 cups vegetable broth, gluten-free if required
07 - 1 cup water
08 - ½ cup coconut milk or heavy cream for richer texture
→ Seasonings
09 - 2 tablespoons olive oil
10 - ½ teaspoon ground cinnamon
11 - ¼ teaspoon ground nutmeg
12 - 1 teaspoon salt, adjust to taste
13 - ¼ teaspoon black pepper, adjust to taste
→ Garnish (optional)
14 - Toasted pumpkin seeds
15 - A swirl of coconut milk or cream
16 - Chopped fresh chives
# How to Make It:
01 - Heat olive oil in a large pot over medium heat. Add chopped onion and cook for 3 to 4 minutes until softened.
02 - Stir in minced garlic and grated ginger; sauté for 1 minute until fragrant.
03 - Add cubed butternut squash and diced apple. Sauté for 3 to 4 minutes, stirring occasionally.
04 - Sprinkle ground cinnamon, nutmeg, salt, and black pepper over the vegetables; cook for an additional 1 minute.
05 - Pour in vegetable broth and water. Bring to a boil, reduce heat to low, cover, and simmer for 20 to 25 minutes until squash and apple are tender.
06 - Remove from heat and purée the mixture using an immersion blender or in batches with a countertop blender until smooth.
07 - Stir in coconut milk or heavy cream. Warm through for 2 to 3 minutes and adjust seasoning as needed.
08 - Ladle soup into bowls and garnish with toasted pumpkin seeds, a swirl of coconut milk or cream, and chopped fresh chives as desired.
# Expert Insights:
01 -
- It tastes like autumn in a bowl but comes together faster than you'd expect.
- The apple adds a subtle brightness that keeps the soup from feeling heavy.
- One pot, one blender, and you've got something that feels restaurant-quality.
02 -
- Don't skip peeling and seeding the squash fresh; it takes an extra five minutes but the texture and flavor justify it completely.
- If your soup breaks or looks grainy after blending, you probably overworked it or the heat was too high; add a splash of cream and blend gently one more time.
03 -
- Make a double batch and freeze half; it thaws beautifully and saves you on a future cold afternoon.
- Grate your ginger fresh right before cooking rather than prepping it ahead, because it starts losing its zing the moment you cut it.