Winter Squash Apple Ginger (Printer-friendly)
Smooth blend of winter squash, apples, and ginger delivering a cozy, warming flavor.
# What You'll Need:
→ Vegetables & Fruit
01 - 1 medium butternut squash (approximately 2 pounds), peeled, seeded, and cubed
02 - 2 medium Granny Smith apples, peeled, cored, and diced
03 - 1 medium yellow onion, chopped
04 - 2 cloves garlic, minced
05 - 1-inch piece fresh ginger, peeled and grated
→ Liquids
06 - 4 cups vegetable broth (ensure gluten-free if necessary)
07 - 1 cup water
→ Dairy (Optional)
08 - 1/2 cup heavy cream or coconut milk
→ Oils & Seasonings
09 - 2 tablespoons olive oil
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon ground nutmeg
12 - Salt and freshly ground black pepper, to taste
13 - 1 tablespoon fresh lemon juice
# How to Prepare:
01 - Warm olive oil in a large pot over medium heat. Add chopped onion and cook for 3 to 4 minutes until softened.
02 - Incorporate minced garlic and grated ginger, sautéing for 1 minute until fragrant.
03 - Add cubed butternut squash and diced apples, stirring occasionally while cooking for 5 minutes.
04 - Sprinkle ground cinnamon and nutmeg over the vegetables and fruit, stirring thoroughly to combine flavors.
05 - Pour in vegetable broth and water. Bring to a boil, then reduce heat to low. Cover and simmer for 20 to 25 minutes until squash and apples are tender.
06 - Remove pot from heat and use an immersion blender or transfer in batches to a countertop blender to purée the soup until smooth.
07 - Stir in heavy cream or coconut milk if desired. Season with salt, pepper, and fresh lemon juice to taste. Reheat gently if needed.
08 - Ladle soup into bowls and optionally garnish with a swirl of cream, a dash of cinnamon, or toasted pumpkin seeds.
# Expert Advice:
01 -
- It tastes like autumn in a bowl but comes together in under an hour, no fussing required.
- The balance of sweet squash, tart apple, and spicy ginger feels sophisticated but tastes like comfort.
- Naturally vegan-friendly if you swap the cream, so it works for almost any table.
02 -
- Don't skip the lemon juice at the end—it's not optional, it's the thing that makes this soup taste bright instead of heavy.
- Make sure your squash and apples are actually soft after simmering; if they're still firm, the blended soup will feel grainy, not velvety.
- If you use an immersion blender, keep the blade fully submerged so you don't splatter soup everywhere (learned that one the hard way).
03 -
- Buy your squash a day or two before cooking—a slightly older squash is sweeter and blends more smoothly than one that's been freshly picked.
- If you're cooking for someone vegan, make the whole batch with coconut milk instead of adding cream to some at the end; it's easier and the soup tastes intentional either way.